Adapted from www.CookingLSL.com
Provided by the Auburn Interfaith Food Closet
Recipe type: Appetizer
Serves: 4
Prep Time: 10 minutes Cook Time: 30 minutes
Ingredients
- 1/4 cup onion, finely chopped
- 1 cup brown or green lentils, uncooked and rinsed
- 1/2 teaspoon ground cumin
- 4 cups water or vegetable broth
- 1/2 cup green herbs such as basil, cilantro, dill, parsley or a mix of favorites
- 1/4 cup vegetable oil
- 2 tablespoons fresh lemon or lime juice
- Salt, and pepper to taste
Directions
- Wash hands. Combine onion, lentils, cumin, and 4 cups water or broth in a medium saucepan; season with salt and pepper. Bring to a boil, reduce heat to medium-low, and simmer until lentils are falling-apart tender, 25–30 minutes. Let cool. Strain off liquid, reserving for later use.
- Purée lentil mixture, ½ cup green herbs, ¼ cup oil, and 2 Tbsp. lemon or lime juice in a blender until smooth (add some of the reserved liquid if necessary). Season with salt and pepper to taste. Spoon into a bowl.
- Serve with pita chips, veggies, or use as a spread in a veggie wrap.
- Do ahead: Lentil dip can be made 1 day ahead; cover and chill. Bring to room temperature for 30 minutes before serving.
