Lentils have been called the world’s healthiest food, and they’re so easy to prepare that you can easily work them into your diet. Paired with Crystal, this Red Lentil Dip is exactly what you need whenever you have company over. In fact, it pairs beautifully with our recipe for Quinoa Crackers!
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 3 cups
Ingredients
For the Dip:
- 294 g / 1 1/4 cup red lentils
- 660 ml / 2 3/4 water or vegetable stock
- 57 g / 1/4 cup Crystal margarine, melted
- 45 ml / 3 tbsp lemon juice
- 10 g / 2 large cloves garlic, chopped
- 6 g / 1 tbsp nutritional yeast
- 6 g / 1 tbsp lemon zest
- 7 g / 1 1/2 tsp paprika
- 2 g / 1 1/2 tsp dried thyme
- 2 g / 1 tsp dried rosemary
- 2 g / 1 tsp dried oregano
- 6 g / 1 tsp salt
- 2 g / 1 tsp ground pepper
For the Garnish:
- 2 large shallots, finely sliced
- 14 g / 1 tbsp Crystal margarine
- 13 g / 1/4 cup fresh parsley leaves
Directions
For the Dip:
- Rinse lentils through a fine mesh sieve, checking to make sure there are no small rocks. Place in a medium pot with the water or vegetable stock. Bring to a boil, then reduce heat to low and cook until lentils are tender; 12 to 15 minutes. Drain and cool.
- Place lentils in the bowl of a food processor fitted with the metal blade. Add the remaining dip ingredients and process until completely smooth, about 2 minutes, scraping down the sides of the bowl a couple times. Transfer to a serving dish.
For the Garnish:
- Melt 1 tablespoon (14 grams) Crystal margarine in a small skillet on medium-high heat. Add the shallots and fry until caramelized and crispy; about 5 minutes. Drain on paper towel.
- Garnish the red lentil dip with the fried shallots and parsley leaves. Serve chilled or at room temperature with crackers or vegetables.
Chef Notes
- Freeze leftover dip in an airtight container for up to 3 months. Thaw in the refrigerator and stir well before serving.
