Curried Lentil Dip

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  • 2 tbsp coconut oil or ghee
  • 1 large white onion skin removed and diced
  • 2 cloves garlic peeled and minced
  • 1⁄2 tsp sea salt
  • 2 inch ginger peeled and minced
  • 1 1⁄2 cups red lentils rinsed and drained
  • 1⁄2 can coconut milk
  • 1 1⁄2 cup organic stock or broth
  • 1 1⁄2 cups water
  • 1 tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • 1⁄2 tsp turmeric
  • 1⁄4 tsp cinnamon
  • 2 tsp curry powder
  • 1⁄4 tsp red pepper flakes
  • 3 tbsp fresh cilantro chopped
  • Heat oil or ghee in heavy saucepan (with a tight fitting lid) over medium-high heat. Once hot, add onion, garlic, and sea salt and stir until golden. Add ginger and cook for an additional 1 minute.
  • Add lentils, coconut milk, chicken stock and 1 1⁄2 cups water and gently boil, uncovered, until lentils fall apart, about 20 minutes.
  • While lentils are cooking, take a small, heavy skillet and heat the olive oil over medium heat until hot but not smoking and cook the spices for about one minute, or until fragrant. Remove from heat promptly and stir into lentils.
  • Remove lentils from heat and let sit covered for 10 minutes. Stir in cilantro and add salt to taste if needed. Enjoy!
We love this served alongside our Spicy Sweet Potato Chips!
Recipe by Food52