Curried Lentil Dip

Curried Lentil Dip image Author: Canadian Living Credits: Curried Lentil Dip image

Pack some of this dip with a selection of sliced veggies and your favourite glutenfree crackers or flatbreads for a satisfying (and nutritious) lunch or snack. Garnish with chopped fresh cilantro, if desired.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: May 2014

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 tablespoon minced fresh ginger
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon salt
  • 1/4 teaspoon each ground cumin and turmeric
  • 1/4 teaspoon pepper
  • 1 cup dried red lentils

Method

In saucepan, heat oil over medium heat; cook onion, garlic, ginger, garam masala, salt, cumin, turmeric and pepper, stirring occasionally, until onion is softened, about 4 minutes. Stir in lentils; cook, stirring, for 30 seconds.

Stir in 2 cups water; bring to boil. Reduce heat, cover and simmer until lentils are tender and almost no liquid remains, about 15 minutes. Let cool for 10 minutes.

Transfer mixture to food processor; purée, scraping down side of bowloccasionally, until smooth. Let cool. (Make-ahead: Refrigerate in airtight container for up to 4 days.)

Nutritional facts per 1 tbsp: about

  • Fibre 1 g
  • Sodium 29 mg
  • Sugars trace
  • Protein 1 g
  • Calories 24.0
  • Total fat 1 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 3 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Curried Lentil Dip

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