This smooth dip packs a lot of curry flavour. Serve it with pita, chips, veggies or other dippers.
Yield: Makes 1 2/3 cups.
July 02, 2019
Gluten-Free, Vegan, Nut-Free
CURRIED LENTIL DIP
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
Combine lentils and water in a medium saucepan.
Bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 12 - 15 minutes or until tender. Do not overcook.
Drain immediately; do not allow lentils to sit in hot water.
Measure out 2 cups of cooked lentils; reserve any remaining lentils for another use.
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.
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
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