Ever get that random afternoon craving for something deliciously creamy and packed with flavor? Say hello to my new go-to red lentil dipâit’s basically a flavor explosion, and it’s as easy to make as it is to devour. đ„ł
My red lentil dip is a savory delight, balancing earthy lentils with vibrant cumin and smoked paprika. I love how the tender lentils melt into a creamy texture, enhanced by zesty lemon juice and fragrant garlic.
This protein-rich, nutrient-dense dip offers a perfect pairing with pita bread or crisp crudités for a flavorful snack.
Red Lentil Dip Recipe Ingredients
- Red Lentils: High in protein and fiber, support heart health.
- Olive Oil: Rich in healthy fats, enhances flavor and texture.
- Onion: Adds depth and sweetness, packed with antioxidants.
- Garlic: Boosts immunity, provides aromatic spiciness.
- Cumin: Earthy spice aids digestion, rich in iron.
- Smoked Paprika: Adds smokiness, lends depth to flavors.
- Lemon Juice: Brightens flavors, high in vitamin C.
- Fresh Parsley: Refreshing garnish, rich in vitamins A and C.
Red Lentil Dip Recipe Ingredient Quantities
- 1 cup red lentils, rinsed and drained
- 3 cups water or vegetable broth
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- Juice of 1 lemon
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
- Pita bread or crudités, for serving
How to Make this Red Lentil Dip Recipe
1. In a medium-sized saucepan, combine the rinsed red lentils and water or vegetable broth. Bring to a boil over medium-high heat.
2. Once boiling, reduce the heat to low and let the lentils simmer for about 15-20 minutes, or until they are tender and have absorbed most of the liquid. Stir occasionally to prevent sticking.
3. While the lentils are cooking, heat the olive oil in a small pan over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent.
4. Add the minced garlic to the onions and sauté for an additional minute, taking care not to burn the garlic.
5. Stir in the ground cumin, ground coriander, and smoked paprika. Cook for another 30 seconds to release the spices’ flavors.
6. Once the lentils are cooked, drain any excess liquid and transfer them to a food processor or a bowl if you want to use an immersion blender.
7. Add the sautéed onion and spice mixture to the lentils, along with the lemon juice, salt, and pepper.
8. Blend the mixture until it becomes a smooth and creamy dip. Adjust the seasoning to taste.
9. Transfer the dip to a serving bowl and garnish with chopped fresh parsley.
10. Serve the red lentil dip with pita bread or crudités, and enjoy!
Red Lentil Dip Recipe Equipment Needed
1. Medium-sized saucepan
2. Small pan
3. Food processor or immersion blender
4. Cutting board
5. Chef’s knife
6. Measuring cups and spoons
7. Wooden spoon or spatula
8. Serving bowl
FAQ
- Can I use a different type of lentil?
You can substitute red lentils with yellow lentils, but the cooking time may vary slightly due to different textures and firmness. - Is it necessary to use vegetable broth, or can I just use water?
Vegetable broth adds additional flavor, but water can be used as a substitute if desired. - How can I make this dip spicier?
Add a pinch of cayenne pepper or a chopped chili for some heat. - Can this dip be made ahead of time?
Yes, it can be stored in an airtight container in the refrigerator for up to 3 days. Stir well before serving. - Can I freeze the dip?
Freezing is not recommended as the texture of lentils can change upon thawing, but if needed, store in a freezer-safe container for up to one month. - What can I serve with this dip?
It’s perfect with pita bread, crackers, or fresh vegetables like carrot sticks, cucumbers, and bell peppers. - How can I ensure the lentils cook evenly?
Rinse them well before cooking and make sure to keep the pot covered, stirring occasionally to prevent sticking.
Red Lentil Dip Recipe Substitutions and Variations
- Water or Vegetable Broth: You can substitute with chicken broth or a mixture of water and a teaspoon of tomato paste for extra flavor.
- Olive Oil: Substitute with avocado oil or melted coconut oil if you prefer a different flavor profile.
- Onion: You can use shallots or leeks as a milder alternative to onions.
- Garlic: Substitute with 1/2 teaspoon garlic powder or roasted garlic for a mellower taste.
- Smoked Paprika: Try regular paprika or a pinch of cayenne pepper for a bit of heat instead of the smoky flavor.
Pro Tips
1. Toast the Spices: Before adding the spices to the onion and garlic mixture, briefly toast them in a dry pan for about 30 seconds to 1 minute until they become aromatic. This enhances the flavors and adds depth to the dip.
2. Infuse the Oil: Consider adding the cumin, coriander, and smoked paprika to the olive oil while it’s warming up in the pan, allowing the oil to become infused with the spices’ flavors before adding the onions.
3. Lemon Zest Boost: Add some lemon zest along with the lemon juice for an additional zing and a more vibrant flavor profile in the dip.
4. Broth Option: If using vegetable broth instead of water for cooking the lentils, it can enhance the taste by providing a richer base flavor. Opt for a low-sodium variety to better control the saltiness.
5. Cooling Tips: Allow the lentils and sautéed onion mixture to cool slightly before blending. This prevents steam build-up in the blender or food processor and helps achieve a smoother consistency.
Red Lentil Dip Recipe
My favorite Red Lentil Dip Recipe
Equipment Needed:
1. Medium-sized saucepan
2. Small pan
3. Food processor or immersion blender
4. Cutting board
5. Chef’s knife
6. Measuring cups and spoons
7. Wooden spoon or spatula
8. Serving bowl
Ingredients:
- 1 cup red lentils, rinsed and drained
- 3 cups water or vegetable broth
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- Juice of 1 lemon
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
- Pita bread or crudités, for serving
Instructions:
1. In a medium-sized saucepan, combine the rinsed red lentils and water or vegetable broth. Bring to a boil over medium-high heat.
2. Once boiling, reduce the heat to low and let the lentils simmer for about 15-20 minutes, or until they are tender and have absorbed most of the liquid. Stir occasionally to prevent sticking.
3. While the lentils are cooking, heat the olive oil in a small pan over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent.
4. Add the minced garlic to the onions and sauté for an additional minute, taking care not to burn the garlic.
5. Stir in the ground cumin, ground coriander, and smoked paprika. Cook for another 30 seconds to release the spices’ flavors.
6. Once the lentils are cooked, drain any excess liquid and transfer them to a food processor or a bowl if you want to use an immersion blender.
7. Add the sautéed onion and spice mixture to the lentils, along with the lemon juice, salt, and pepper.
8. Blend the mixture until it becomes a smooth and creamy dip. Adjust the seasoning to taste.
9. Transfer the dip to a serving bowl and garnish with chopped fresh parsley.
10. Serve the red lentil dip with pita bread or crudités, and enjoy!
