Curried Purple Lentil Dip Recipe

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Curried Red Lentil Dip in a bowl


You know the way a lot I like chickpeas, and you understand how a lot I like hummus, however at present I’m going out of my chickpea consolation zone with this purple lentil hummus-like dip. It’s creamy, it’s tangy, and it’s properly spiced with turmeric and different curry-type spices, as a result of typically you run out of chickpeas however you continue to desire a dippable snack.

We’ve been having fun with this with veggies, naan, crackers… I’ve additionally been caught sneaking spoonfuls straight from the fridge.


Curried Red Lentil Dip ingredients




Curried Red Lentil Dip in a blender


The primary time I made this, I attempted it in a meals processor, however I used to be capable of get it a lot creamier in a blender. See up there? So luscious.
 

Curried Red Lentil Dip with naan


This dip is greatest straight from the blender, though it’ll preserve effectively within the fridge for four to five days. If it will get somewhat thick, stir in some water earlier than serving.

Right here’s one other tip: when you might have just a bit bit left on the finish, skinny it to a drizzle-able consistency and pour it over a roasted veggie bowl with some quinoa. That was our fast dinner a couple of nights in the past and it actually pepped up an in any other case boring bowl.

Don’t let this ingredient record intimidate you – it’s all spices – hopefully you might have most of them available in your spice drawer already. 🙂

Curried Purple Lentil Dip

 

  • 1 cup dried purple lentils
  • ¼ cup easy tahini
  • three tablespoons recent lemon juice
  • 2 tablespoons melted coconut oil
  • 2 garlic cloves, peeled
  • ½ teaspoon grated recent ginger
  • ½ teaspoon cumin
  • ¼ teaspoon coriander
  • ¼ teaspoon turmeric
  • ¼ teaspoon cardamom
  • ¼ teaspoon onion powder
  • ¼ teaspoon cayenne
  • ½ teaspoon sea salt
  • freshly floor black pepper
  • Water, if essential, for consistency
  • Naan and/or lower greens, for serving
  1. Carry a medium pot of water to a boil and add the lentils. Scale back to low and simmer, coated, till tender, about 15 minutes.
  2. Drain and let cool for 15 to 20 minutes, then switch to a blender with the tahini, lemon juice, coconut oil, garlic, ginger, cumin, coriander, turmeric, cardamom, onion powder, cayenne, salt, and a number of other grinds of pepper. Mix till creamy. If the combination is simply too thick, add water, 1 tablespoon at a time, to mix right into a creamy consistency. Style and regulate seasonings. Chill till prepared to make use of.
  3. Serve with naan or lower greens, as desired.

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