Smoky Lentil Dip
A smoky and delicious lentil dip that's savoury and protein-packed.
Servings: 4 Servings
Calories: 180cal
Equipment
Ingredients
- ⅔ cup split red lentils dried
- 2 cups vegetable broth
- 3 tablespoons tahini
- 2 tablespoons apple cider vinegar
- 2 cloves garlic
- 1 teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- salt + pepper to taste
Instructions
- Rinse and sort your lentils to discard any rocks or debris. Then place them in a small saucepot with the vegetable broth. Bring it to a boil, then reduce heat and simmer until cooked through, approx. 8 minutes.
- Drain the lentils but reserve the cooking water in case needed to thin out the lentil dip.
- Transfer the cooked lentils to your food processor and add all the remaining ingredients. Blend until completely combined, adding 1-2 tablespoons of the lentil water if needed for a thinner dip. (Keep in mind that the lentils will continue to absorb liquid and the dip will thicken as it sits.)
- Taste for salt and pepper and add if needed. Then serve your dip warm or refrigerate it for 1 hour or longer before serving.
Notes
- Cook the lentils in vegetable broth, not water, for the best flavour. If you don't have broth on hand, try making our delicious bouillon mix.
- If you must use water, be sure to add extra seasoning, to taste.
- If using canned lentils, increase the seasoning to make up for the loss of vegetable broth.
Nutrition
Calories: 180cal | Carbohydrates: 22g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 123mg | Potassium: 373mg | Fiber: 10g | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 3mg
