Gluten free, vegetarian, & dairy free
Red Lentil Dip
- In fine-mesh sieve, rinse lentils, removing any tiny stones and possible debris. In large saucepan, bring 3 cups water to a boil. Add rinsed lentils and garlic and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for about 15 minutes, or until lentils are soft and creamy. Drain off liquid into a bowl and reserve a bit for later. Slightly cool lentils.
- In high-speed blender, place cooked lentils and garlic along with lemon juice, tahini, sesame oil, miso, and seasonings. Whirl until smooth. Add a splash of lentil cooking water (if needed).
- Transfer dip to a bowl and refrigerate until chilled. If not serving right away, cover for longer storage. Can be refrigerated for several days
- To serve, drizzle with chili oil and fresh cilantro (if using). Serve with cut-up fresh veggies and toasted pita.
Per 1/4 cup serving: 114 calories; 7 g protein; 3 g total fat (0 g sat. fat); 16 g total carbohydrates (1 g sugars, 8 g fiber); 10 mg sodium