Mistaken Lentil Dip Recipes
SPICY LENTIL DIP
Indian spices lace this spicy, delicious dip. It's great served with naan or pita chips!
Provided by Noni
Categories Appetizers and Snacks Spicy
Time 35m
Yield 16
Number Of Ingredients 8
Steps:
- In a medium saucepan combine the lentils, onion and water. Cover and bring to a boil. Reduce heat to low and simmer for 25 minutes or until lentils are soft. Pass lentils through a food mill or blend them in a blender.
- Toast curry powder and cumin seeds in a small skillet over medium heat until fragrant. Add cayenne, oil and garlic. Saute for 1 minute.
- Stir spice mixture into lentils and serve.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 7.7 g, Fat 1.2 g, Fiber 1.9 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 1.9 mg, Sugar 0.6 g
CURRY LENTIL DIP
Very easy, nutritious, delicious vegetarian dip. Great for picnics or on the road.Serve with tortilla chips, pita bread, or veggies.
Provided by Nat Da Brat
Categories Lentil
Time 2m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- In a food processor or blender, puree all the ingredients.
- Pour into a plastic container.
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- Add lentils and water to a saucepan and bring to a rolling boil over medium high heat. Then reduce heat to medium/medium-low, or until a mild simmer is achieved.
- Cook for 20-30 minutes, or until most liquid is absorbed and the lentils are tender and not mushy, or 'al dente.' (Mine only took about 18 minutes.)
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- 2) In the meantime add some olive oil to a saucepan and place it over medium heat until hot. Then add the chopped onion and garlic.
- 3) Stir well and cook for about 3 to 4 minutes until the onion softens. Then add the tablespoon of tomato paste and the drained lentils (keep a tablespoon of lentils aside for garnish if you like).
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- Place the lentils and water in a 3Qt saucepan. Bring to a boil, then cover and cook at a simmer, until lentils are cooked through, about 5-7 minutes. Drain, then let the lentils cool.
- Meanwhile, preheat oven to 475°F. Place cloves of garlic on a sheet of foil. Drizzle with olive oil and wrap up the foil. Place on a cookie sheet and bake for 15-20 minutes or until you begin to smell the garlic. Remove from the foil and remove the skins (careful; they're hot!)
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