Lentil Dip
Recipe type: Appetiser
  • One cup dried french lentils (almost 2 cups cooked - makes a lot)
  • 1-2 ba leaves
  • 1 sprig of sage
  • ½ onion (and/or other vegetables such as carrot, celer or fresh fennel - I love the addition of fennel
  • 1 tbsp salt & ground black pepper to taste
For the dip
  • About 2 cups cooked lentils (as above)
  • One shallot
  • Chili (more or less depending on how spicy you want it)
  • 2-3 garlic cloves
  • 2 teaspoon coriander
  • 2 teaspoons cumin
  • One teaspoon fennel
  • Reserved lentil liquid
  • Juice from a ½ lime
  • Smoked paprika powder (e.g. bittersweet Pimentón de la Vera)
  • Sea salt
  • Some olive oil
  • Cilantro
First step is to cook the lentils.
  1. Rinse the lentils and cook them gently together with about two cups water, bay leaves, sage, salt and onion (etc) until soft (about 15-20 min). You may need to add a little more water. It’s important that you don’t cook the lentils dry and there should be about a cup of tasty liquid left when the lentils are done. When done reserve the liquid as it will be used later. Let the lentils cool and remove all bits and pieces of the sage, bay leaves, onions etc.
  2. Chop the shallot into tiny pieces.
  3. Saute on very low heat until it starts to caramelize. Raise the temperature a little and add chili together with the spices.
  4. Stir everything together and add the lentils to the pan. Poor some of the water over and let cook for just a little bit.
  5. Let the lentils cool a little before blending together with garlic in a food processor.
  6. Add lime juice plus some of the reserved lentil liquid to create a smooth texture.
  7. Season with flakes of sea salt and smoked paprika powder. Lastly add as much cilantro as you wish.
  8. Just before serving add a splash of olive oil on top.
almost 2 cups cooked - makes a lot
Recipe by Ordinary Vegan at https://ordinaryvegan.net/lentipdip/