Curried Lentil Dip Curried Lentil Dip

Image: Jeff Coulson

Pack some of this dip with a selection of sliced veggies and your favourite gluten free 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



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
  • Protein 1 g
  • Calories 24.0
  • Total fat 1 g
  • Cholesterol 0 mg
  • Total carbohydrate 3 g


  • Iron 4.0
  • Folate 12.0
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Appetizers & Snacks

Curried Lentil Dip