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Spicy Red Lentil Dip

December 15, 2013 by Peter Block 3 Comments

This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.

Since this was the first time I made this spicy red lentil dip recipe and I was making it for guests, I did not want to overdo the spice.  The flavor was great but next time I will use hot harissa not the mild version.  I did some research and the data suggests that lentils are a very good food for you.  This link is from the non-profit whfoods.org.  Here is an older post credited to Dr. Oz that also says red lentils, specifically, are a very good food for anti-aging.

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Ingredients (adapted from Fine Cooking):

  • 2 cup red lentils
  • 2 bay leaf
  • Fine sea salt
  • 1/2 of a freshly squeezed lemon
  • 2 tbsp lemon juice
  • 2 Tbsp tomato paste
  • 2 garlic clove, finely chopped
  • 2 Tbsp chopped cilantro leaves
  • 2 – 3 tbsp harissa
  • 2 tsp ground cumin
  • 2 Tbsp extra-virgin olive oil

Ingred 500

Rinse the lentils with cold water and drain.  Combine the lentils, bay leaf, and  salt in a medium saucepan.  Add enough water to cover by a few inches and bring to a boil over medium-high heat.  Reduce the heat to medium-low and simmer gently until the lentils are tender and falling apart, about 10 minutes.  Drain the lentils in a fine-mesh sieve.  Discard the bay leaf and let the lentils cool for 10 – 20 minutes in the sieve.

Transfer the lentils to a food processor and add the squeezed lemon, lemon juice, tomato paste, garlic, cilantro, harissa, cumin, and olive oil.  Blend until reasonably blended.  I like my dips a little more rustic so I do not over mix them.  Remember, to stop once or twice during the mixing to scrape down the sides of the bowl.

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Check for seasoning and transfer it to a serving bowl.  The dip is better if you let it sit for a while before eating.  I made my dip a day ahead of time.  I served the dip with oven baked pita chips.

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Enjoy!

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Filed Under: appetizers Tagged With: dip, herbs, lentils, Middle Eastern, spices, vegetables

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Comments

  1. Mina

    December 16, 2013 at 4:24 pm

    I have to try this recipe. Looks so healthy and good. Thanks for using Mina harissa!

    Reply
    • Chef Peter Block

      December 16, 2013 at 9:37 pm

      Thanks for commenting. As I noted in the post, next time I am bringing on the heat!

      Reply

Trackbacks

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Hi everyone. My name is Peter and this blog is a labor of love expressing my passion for cooking and bringing family and friends around the kitchen table. I (now) make gluten free and mostly healthy recipes for home chefs that may just impress your friends. Read More…

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