Red Lentil Dip With Mint
44
- Prep Time6 min
- Total Time1 h
- Makes1 3/4 cups
Photo, Carmen Cheung. Food styling, Ashley Denton. Prop styling, Madeleine Johari.
A good source of protein and folate, enjoy this dip with your favourite raw veggies.
Ingredients
1 1/2 cups water
3/4 cup red lentils, rinsed
1/4 tsp tumeric
1 small garlic clove, minced
1/4 tsp salt
2 tbsp olive oil, plus more for garnish
1/4 cup chopped mint, plus more for garnish
Instructions
1. Combine water, lentils and turmeric in a medium saucepan, preferably non-stick. Bring to a boil, then reduce heat to low. Cover and cook until tender, about 15 min. Let cool completely, about 40 min.
2. Whirl garlic and salt in a food processor, scraping down side as needed. Add lentil mixture and oil to food processor. Whirl until very smooth, then season with pepper and stir in chopped mint. Transfer to a serving dish.
3. Garnish with more olive oil and sprinkle with mint leaves. Serve at room temperature. (Dip will thicken as it cools.)
Nutrition (per 2 tbsp)
Calories 53, Protein 3g, Carbohydrates 6g, Fat 2g, Fibre 1g, Sodium 42mg.
Excellent source of Folate.
Make-Ahead Tip
Cool completely, then refrigerate up to 2 days. Bring to room temperature. Just before serving, stir in water, 1 tbsp at a time, until smooth.
Get more of our best dip recipes.
Get more easy, make-ahead holiday appetizer recipes.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.