Enjoy this Vegan Lentil Dip that’s packed with protein, fiber and flavor. It’s easy to make and has a unique twist to its flavor. This recipe brings together the earthy flavors of cooked lentils with a variety of seasonings making it a crowd-pleasing appetizer or snack.
Usually, I use lentils in Indian recipes like chana dal or red lentil dal. Sometimes, I go for an elaborate dal makhani too for a fun dinner. My family loves to indulge in lentil soup and I like lentil sandwiches for lunch.
But making this lentil dip was an absolute game-changer. It was easy to make and amazing to find that lentils can be so versatile.
About lentils
Lentils are from the legume family. They are rich in potassium, iron, folate and Vitamin B. It’s a great plant protein for vegans and vegetarians.
Why green lentils?
Green lentils have a slight peppery and earthy taste and texture. They cook quite easily and quickly while retaining their shape. Even though they are similar to brown lentils this recipe works best with green lentils.
Why you will love this recipe
Easy and quick
Protein-packed and nutritious
Simple ingredients and budget-friendly
Gluten-free and nut-free
Ingredients
Ingredients notes
Lentils – I used dry green lentils which I rinsed thoroughly before using in this dip recipe.
Tahini paste – Tahini paste gives a nice creamy texture.
Vegetable broth – I used vegetable broth instead of plain water to add more flavor and nutrition to this lentil spread.
Spices and herbs – I used common and easy spices and herbs which are usually available in our kitchen pantries.
Onion – Red or yellow onion can be used in this green lentil dip recipe.
For detailed measurements of ingredients, please scroll down to the printable recipe card at the bottom of this post.
How to make
Firstly, I heated oil in a stockpot and sauteed onion, garlic and tomatoes for about a minute.
Secondly, I tossed in lentils and sauteed them for about 30-40 seconds until the lentils started to change its color.
Next, I stirred in vegetable broth and salt and mixed everything very well.
Thereafter, I added cayenne powder, thyme, cumin powder and tahini paste to it. I mixed it well and let it simmered covered at low-medium flame until almost all the liquid was absorbed.
Afterward, I turned off the flame and removed the lid. Then, I stirred it nicely and spooned it out in the food processor.
After that, I blended it as smooth as possible. It does not have to be a fine paste but a rough smooth dip consistency is needed.
Lastly, I garnished it with fresh parsley, seasonings, chopped onions and extra virgin olive oil. if you like spicy then sprinkle extra cayenne pepper powder or chili powder for a spicy lentil dip.
We enjoyed dipping crispy naan chips in it.
Serving tips
- This tastes best with pita chips, naan chips or tortilla chips
- It can be paired with raw veggies too.
- I have also tried it as a warm salad and this recipe tastes amazing.
- Also, it can be used as a filling for wraps and sandwiches
Storage tips
This tastes best when served on the same day. However, the leftovers can be refrigerated in an air-tight glass container for about 4-5 days.
Expert tips
- Make sure to not add any extra liquid other than mentioned in the recipe. The dip should be dry and not runny.
- It’s important to not over-blend. Rough blending with some firm lentils gives a nice texture.
In a blender, you may have to use more liquid to be able to blend which might change its original taste and texture. Whereas in the food processor, it will give a nice crunchy texture to this lentil dip. This recipe is different than lentil hummus.
Yes! Absolutely. Warm lentil dip tastes great too. However, heat it in a microwave for only 20-30 seconds and do not cook at this point.
You may use brown lentils for this recipe but green lentils work best here. Also, I used dry lentils, which are better than canned ones.
More related recipes
Zucchini Hummus
Spinach Artichoke Dip
French Onion Dip
Cauliflower Dip
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Vegan Lentil Dip
Ingredients
- 2 tsp grapeseed oil/avocado oil
- 1/2 cup roughly chopped onions
- 1 garlic clove
- 1/4 cup roughly chopped tomatoes
- 3/4 cup green lentils (rinsed)
- 1 cup + 1/4 cup vegetable broth
- salt to taste
- 1/2 tsp cayenne pepper powder
- 1/2 tsp dried thyme
- 1/2 tsp cumin powder
- 1 tbsp tahini paste
Suggested Garnishes
- finely chopped red onion
- cayenne pepper powder/chili powder
- fresh parsley
- extra virgin olive oil
Instructions
- Heat oil in a stockpot. Sauté onions, garlic and tomatoes in it for about 1 minute at medium flame.
- Add rinsed lentils and mix for 30-40 seconds until the lentils start to change its color and look a bit roasted.
- Stir in vegetable broth, salt, cayenne pepper powder, thyme, cumin powder and tahini paste.
- Cook covered at medium-high flame until all liquid is almost absorbed.
- Turn off the flame, remove the lid and stir it with a spatula. Let it cool down to room temperature.
- Spoon it out in the food processor and blend. (Do not make a paste, let some lentils be in crushed form to give it a chewy crunchy texture).
- Spoon it out and garnish with red onions, cayenne powder/chili powder, fresh parsley and extra virgin olive oil. Enjoy!
Notes
- If you feel the lentils are too dry for your palate then you may add 1-2 tbsp of vegetable broth to it while blending. Do not add too much liquid since it’s a dip and not soup. However, if you drizzle extra virgin olive oil at the time of serving it won’t be dry. So, be careful when you add extra liquid while blending.
- This tastes best if served the same day but the leftovers can be refrigerated in an air-tight glass container for about 5 days.
- Make sure to use food processor for this and not a blender.
- The nutrition information is provided without the garnishes.
Nutrition
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