Crystal Margarine Recipes

Red Lentil Dip

Prep: 15 minutes + 20 minutes cook time
Servings: 3 cups

A delicious lentil dip that’s packed with protein and fibre! Enjoy our Red Lentil dip that is not only healthy and delicious, but easy to prepare and budget friendly. Delicious as a dip with our quinoa crackers or as a creamy spread on sandwiches or breads, this dip is sure to be a hit. Try it next time you have company over!

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ingredients

Red Lentil Dip

1 1/4 cups
red lentils
2 3/4 cups
water or vegetable stock
1/4 cup
Crystal Margarine, melted
3 tbsp
lemon juice
2 cloves
garlic, chopped
1 tbsp
nutritional yeast
1 tbsp
lemon zest
1 1/2 tsp
paprika
1 1/2 tsp
dried thyme
1 tsp
dried rosemary
1 tsp
dried oregano
1 tsp
salt
1 tsp
ground pepper

Garnish

2
large shallots, finely diced
1 tbsp
Crystal Margarine
1/4 cup
fresh parsley leaves

directions

Rinse lentils in a fine mesh sieve. This ensures the lentils are clean and any small debris like dirt or stones can be removed.

Place the lentils in a medium pot with the water or vegetable stock. Bring the lentils to a boil, then reduce the heat to low and cook until the lentils are tender. This should take about 12-15 minutes. Drain the lentils and allow them to cool.

Place lentils in the bowl of a food processor fitted with the metal blade. Add the remaining dip ingredients and pulse until completely smooth, about 2 minutes. Scrape down the sides of the bowl as needed. Transfer the mixture to a serving dish.

For the garnish:

Melt 1 tbsp of Crystal margarine in a small skillet on medium-high heat. Add the shallots and fry until caramelized and crispy. This should take about 5 minutes. Transfer the shallots to a paper towel to remove excess moisture.

Garnish the red lentil dip with the fried shallots and parsley leaves. Serve chilled or at room temperature with crackers or vegetables.

Chef’s Notes: 

  • This dip can be frozen in an airtight container and stored for up to 3 months. Thaw in refrigerator and stir well before serving.