This smooth dip packs a lot of curry flavour. Serve it with pita, chips, veggies or other dippers.

Yield: Makes 1 2/3 cups.



  • 1 cup dried red lentils, rinsed and drained
  • 4 cups water
  • 4 cloves garlic, peeled
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tsp curry powder
  • 1/2 tsp coriander
  • 1/2 tsp dry mustard
  • 1/4 tsp salt
  • 1/4 tsp cayenne pepper


  1. Combine lentils and water in a medium saucepan.
  2. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 12 - 15 minutes or until tender. Do not overcook.
  3. Drain immediately; do not allow lentils to sit in hot water.
  4. Measure out 2 cups of cooked lentils; reserve any remaining lentils for another use.
  5. With machine running, drop garlic through feed tube of a food processor; process until finely chopped. Add cooked lentils and remaining ingredients (oil through cayenne pepper); process until smooth. Transfer to a serving dish.
  6. Cover and refrigerate for at least 2 hours or up to 2 days. Serve with vegetable chips or pita wedges.
Nutritional analysis per 2 tbsp serving: 68 calories, 2.1 g fat, 3.5 g protein, 9.1 g carbohydrate, 1.6 g fibre, 43 mg sodium