Red Lentil Dip with Mint



6 min


60 min


1 3/4 cups

Red Lentil Dip with Mint

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.


  • 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


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
  • 3 g,
  • Carbohydrates
  • 6 g,
  • Fat
  • 2 g,
  • Fibre
  • 1 g,
  • Sodium
  • 42 mg.
  • 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.