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
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
- 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.
- Add the nut/seed butter, vinegar and seasonings and stir until it’s well combined.