Photo by Hannah Burne
This is a lovely, creamy, quick to make dip, which also comes in handy if you forgot to soak chickpeas for your hummus..! Split lentils don’t take too much time to cook, and the lovely flavours of ginger and turmeric wrap them with love and a unique flavour. Plus, they get a beautiful colour from the turmeric!
Serve this dip with crackers and fresh vegetables, or add it to a sandwich.
Prep time: 10 mins
Cook time: 20 minutes
Makes 2 cups
- 6 cups water
- 2 cups split red lentils
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 garlic clove
- 2 tsp minced fresh ginger
- 2 tsp turmeric powder
- 1 tsp sea salt
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp ground pepper
Place 6 cups of water and lentils into a medium pot and bring to a boil, then lower the heat and simmer for 20 minutes.
Rinse the lentils under cold water and strain well.
In a food processor or blender, place cooked lentils with the rest of the ingredients and process into a smooth textured dip.
Set in the fridge for at least 10 minutes before serving to allow the lentils to absorb the flavours and liquids, and firm up a bit.
This dip pairs wonderfully with my Seeded Flax Crackers
Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media 😍
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