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Red Lentil Dip with Mint

38

  • Prep Time6 mins
  • Total Time1 hr
  • Makes1 3/4 cups
Red Lentil Dip with Mint

Photo, Carmen Cheung. Food styling, Ashley Denton. Prop styling, Madeleine Johari.

Chatelaine Triple Tested

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.

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