Red Lentil Dip Food

RED LENTIL DIP

Red Lentil Dip image

Provided by Molly O'Neill

Time 1h

Yield Four cups

Number Of Ingredients 9

Ingredients

1 pound dried red lentils
6 cups water
16 cloves roasted garlic, peeled
1 tablespoon olive oil
4 teaspoons lemon juice
1 1/2 teaspoons ground cumin
1 tablespoon salt
Freshly ground pepper to taste
2 tablespoons minced parsley

Steps:

Place lentils and water in a large saucepan. Bring to a boil. Reduce to a simmer. Cook, stirring occasionally, until the lentils are very soft, about 45 minutes. Drain through a fine-mesh sieve until mixture is thick but not dry.
Place the lentils in a food processor. Process until smooth. Add the remaining ingredients except the parsley. Process until smooth. Serve with crackers, and garnish with parsley.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 2 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 0 grams, Sodium 574 milligrams, Sugar 1 gram

RED LENTIL & SWEET POTATO PâTé

Red lentil & sweet potato pâté image

This easy vegetarian dip is a healthy alternative to hummus and great with crudités in a lunchbox or served as a vegan pate as part of a snack selection.

Provided by Good Food team

Categories Lunch, Side dish, Snack

Time 40m

Number Of Ingredients 9

Ingredients

1 tbsp olive oil , plus extra for drizzling
½ onion , finely chopped
1 tsp smoked paprika , plus a little extra
1 small sweet potato , peeled and diced
140g red lentil
3 thyme sprigs, leaves chopped, plus a little extra to decorate (optional)
500ml low-sodium vegetable stock (choose a vegan brand, if desired)
1 tsp red wine vinegar (choose a vegan brand, if desired)
pitta bread and vegetable sticks, to serve

Steps:

Heat the oil in a large pan, add the onion and cook slowly until soft and golden. Tip in the paprika and cook for a further 2 mins, then add the sweet potato, lentils, thyme and stock. Bring to a simmer, then cook for 20 mins or until the potato and lentils are tender.
Add the vinegar and some seasoning, and roughly mash the mixture until you get a texture you like. Chill for 1 hr, then drizzle with olive oil, dust with the extra paprika and sprinkle with thyme sprigs, if you like. Serve with pitta bread and vegetable sticks.

Nutrition Facts : Calories 200 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium

CURRY LENTIL DIP

Curry Lentil Dip image

Very easy, nutritious, delicious vegetarian dip. Great for picnics or on the road.Serve with tortilla chips, pita bread, or veggies.

Provided by Nat Da Brat

Categories Lentil

Time 2m

Yield 1 1/2 cups

Number Of Ingredients 9

Ingredients

1 (14 ounce) can lentils (including liquid)
1/2 red bell pepper, chopped
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 cloves garlic, minced
1 teaspoon minced fresh gingerroot
1/4 teaspoon ground black pepper
1 tablespoon olive oil

Steps:

In a food processor or blender, puree all the ingredients.
Pour into a plastic container.

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