Red Lentil and Toasted Walnut Dip
This Red Lentil Walnut Dip is healthy, quick and nutritious and a great choice as appetizer, or for breakfast, lunch or dinner.
Ingredients
Slightly adapted after Seasonal and Savory
- 1 cup red lentils , sorted and rinsed
- 3 cups water
- 1/3 cup walnut halves
- 1/2 tsp paprika
- 1 clove garlic , minced
- 2 tbsp tomato paste
- 1/2 tsp dry basil
- 1 tbsp olive oil
- 1 medium onion , chopped
- 1/2 tsp turmeric
- 1/2 tsp cumin seeds
- 1 tsp coriander seeds
- Freshly squeezed juice of 1/2 lemon
- salt and freshly ground black pepper
Instructions
- In a medium sauce pan combine lentils with water and bring to a boil over medium heat. Reduce the heat to low, cover and cook until lentils are tender, for about 15 minutes. Drain well. Let them cool a bit and place in the bowl of the food processor.
- While the lentils cook toast the walnuts and cumin seeds, in a dry skillet, over medium high heat, stirring constantly to not let them burn. When you feel they smell toasty remove and add them over the lentils in the food processor.
- In the same skillet add olive oil and onion and cook for about 5 minutes until onion get soft, stirring constantly. Add the cooked onion to the food processor.
- Add the rest of the ingredients in the food processor, paprika, garlic, tomato paste, basil, turmeric, coriander, lemon juice, salt and pepper to taste.
- Process the mixture until smooth and well combined. Transfer to a serving bowl and serve with crackers, fresh bread and fresh vegetables. Can be served immediately as is done or refrigerate and serve cold.
Nutrition
Serving: 1 serving out of 4Calories: 230kcalCarbohydrates: 27.8gProtein: 12.5gFat: 8.3gSaturated Fat: 0.8gSugar: 2.7g