Spiced Red Lentil Dip - Recipe - Natural Nourishment

High fibre, vegan spiced red lentil dip with turmeric & tahini.

Serves

Prep in

20 minutes (+ 20 minutes cooling)

Cooks in

15 minutes

Lentils are a fabulous alternative to beans or pulses to make dips with. They are also fabulous sources of plant based protein & fibre but give a slightly different texture to the finished dish.

Alter the spices if you want & play with other lentils, I use the same recipe but substitute in 1/2 cup green lentils & some mixed herbs for a slightly more Italian themed result.

Key Facts

High Fibre & Protein
Prep Ahead - Use Within 5 Days
Family Friendly
Vegan

Ingredients

2 cups water
1 organic vegetable stock cube
1 cup dried red lentils
2 medium garlic cloves, finely chopped
3 tablespoons tahini
3 tablespoons cold pressed extra virgin olive oil

1/4 cup freshly squeezed lemon juice
1 tsp ground turmeric
1 tbsp curry powder
Plenty of freshly ground black pepper
Optional: cayenne pepper or chilli powder – adjust amount to taste, fresh coriander to serve

Preparation

01

Heat the water in a small saucepan over high heat until boiling, add the stock cube & stir to dissolve. Add the lentils then turn the heat down to a gentle simmer.

02

Cook for ~15 minutes so the majority of the liquid has been absorbed, drain through a sieve reserving any remaining cooking liquid & leave to steam cool for 20 minutes.

03

Grate the garlic & leave to one side whilst the lentils are cooling then add to a food processor with the lentils, spices & tahini. Pulse a few times to start to break the lentils up & mix everything together.

04

Now with the motor running add the oil & lemon juice, blending until everything is well incorporated. Use a silicone spatula to scrape down the sides of the bowl & pulse a couple of times more. If necessary add some of your reserved cooking liquor to loosen.