Red Lentil Dip with Mint
41
- Prep Time6 mins
- Total Time1 hr
- 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.