Spicy Red Lentil Dip

Sina Mizrahi Recipe By
  • Cooking and Prep: 1 h 15 m
  • Serves: 8
  • No Allergens

Red lentils are a great source of protein, fiber, and B vitamins. This dip is a less traditional way of eating lentils, and yields a smooth and creamy texture that's comparable to hummus, but with all the nutritional benefits of lentils. The tomato paste and jalapeño add a lot of flavor with a hint of heat.

Ingredients (10)

Main ingredients

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For the dip

  1. Place red lentils and water in a large saucepan over medium-high heat, and bring to a boil. Cover and simmer for about 8 minutes or until tender. Drain well and allow to cool.

  2. Using a food processor fitted with the S-blade, process the garlic and parsley. Add the cooked lentils, seeded jalapeño, tomato paste, lemon juice, cumin, salt, and oil and blend until smooth, stopping to scrape the sides of the bowl.

  3. Transfer to an airtight container and let the dip to sit for 1 hour, allowing the flavors to develop. Store refrigerated for up to 1 week.

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