Spiced Indian Red Lentil Dip Recipe

Spiced Indian Red Lentil Dip Recipe
Heather Nicholds, C.H.N.

This delicious dip is one of the fastest bean dips to make! Since red lentils cook to be soft, all you need is a fork instead of a blender or food processor!

One thing to note about this dip is that if you leave it in the fridge for a day and come back to it, it will be a bit solid because of the texture of the lentils. All you need to do to soften it back up is to add some liquid – almond milk, vegetable broth, water, or whatever you have.

Spiced Indian Red Lentil Dip Recipe

Prep time:
Cook Time:
Time from start to eating:
Makes about 2 cups


  • 1 tsp each cumin and coriander*
  • 1/2 tsp each turmeric and ground ginger*
  • 1 cup split red lentils
  • 1 1/2 cups water
  • 2 Tbsp nut/seed butter (sunflower, almond, tahini, etc)
  • 1 Tbsp apple cider vinegar, or fresh lemon or lime juice
  • 1 tsp toasted sesame oil
  • 1-2 cloves garlic, pressed
  • Pinch sea salt (or Herbamere)
  • *or 1 Tbsp curry powder or Indian Spice Mix


  1. Put the spices in a small pot on medium heat to toast, stirring them to make sure they don’t burn. Add the lentils to the pot, and the water, and bring to a boil. Cover, and turn down to low to simmer for about 15 minutes, or until the lentils are soft.
  2. Add the nut/seed butter, vinegar and seasonings and stir until it’s well combined.


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