Red Lentil Dip
- Diabetes-friendly
- Prenatal pick
- Heart-healthy
- Vegan
You might not think of lentils when you think of Saskatchewan, but the province produces 99 per cent of Canada's lentil crop. Red lentils break down when cooked, so they are ideal for soups and dips. Serve this dip with Manitoba Wild Rice Breadsticks, toasted flatbreads, crackers or crudités.
Ingredients
- 1 cup (250 mL) red lentils
- 1 head garlic
- 3 tbsp (45 mL) lemon juice
- 3/4 tsp (4 mL) salt
- 1/4 cup (60 mL) extra-virgin olive oil
- 1-1/4 tsp (6 mL) hot paprika or 1 tsp/5 mL sweet paprika and 1/4 tsp/1 mL cayenne pepper
- 1/2 tsp (2 mL) ground cumin
- generous pinch sweet paprika
Preparation
Rinse lentils in a few changes of cold water. Separate and peel whole garlic cloves.
In saucepan, bring lentils, garlic and 3 cups/750 mL water to boil. Boil for 10 minutes; reduce heat and simmer, stirring occasionally for the first 15 minutes and often afterward, until lentils and garlic are soft, about 20 minutes.
Raise heat to medium-high and cook, stirring, until mixture is moist but not watery, 1 to 4 minutes. With immersion blender, blend until smooth. (Or let cool for 10 to 15 minutes, then purée in food processor or blender). Let cool; whisk in lemon juice and salt.
In small skillet, heat half of the oil over low heat; stir in hot paprika and cumin. Cook until fragrant and slightly darkened, 2 to 3 minutes (do not overcook or paprika will turn bitter). Scrape into lentil mixture; whisk until thoroughly mixed. Whisk in remaining oil. Scrape into shallow serving bowl; sprinkle with sweet paprika.
Makes about 2 cups.
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