Yes absolutely! Twenty minutes is all it takes to make this gorgeous little lentil dip! Serve this lentil dip for lunch with a slice of toast or as a lovely vegan dipping sauce… It is creamy and very addictive!
Do you have like 20 minutes to spare?
Because that’s really all it takes to prepare this creamy vegan lentil dip! Serve it for lunch on a slice of toast or as an appetizer dipping sauce on your next party.
I like it a lot with bread sticks or nachos. And I bet that your guests will adore it as well. They might also even ask for this lentil dip recipe.
So here it is!
Needless to say that you can make similar dips like this lentil dip with almost any type of canned pulses. That’s the beauty of cooked pulses in jars or tins. I always keep a bunch of them in my pantry.
For occasions like these, when I have to make a quick dipping sauce for a party. Or just for lunch for the hubs and me. Sure I love a good classic chickpea hummus, who doesn’t?
It is veggie and even vegan so everyone likes it.
Creamy Lentil Dip Recipe
Well instead of chickpeas, I went for a lentil dip this time.
And it was great!
It tastes totally different but the creaminess is definitely still there. Whenever I make dips like this lentil dip with canned pulses, I like to keep a handful of pulses or chickpeas aside to garnish the dip with afterwards. Looks cute, fancy and tells people what’s in it.
Another thing I like to garnish dips with: a good splash of flavorful olive oil.
I’m sure you can think of other pulses to turn into a quick and easy dipping sauce.
White beans for instance, white bean dips are so smooth and velvety. I once made a black bean dip as well.
But that was more a Mexican type of dip, served warm with melted cheese on top.
Are you looking for another delicious lentil appetizer?
Serve this lentil dip for lunch or as a vegan appetizer dip...
- 9 oz canned lentils (250 g), drained weight
- 1 small garlic clove chopped
- ½ small onion chopped
- 1 tbsp tomato paste
- 1 tsp curry powder
- olive oil
1) Pour the lentils in a colander and rinse them gently. Then let them drain.
2) In the meantime add some olive oil to a saucepan and place it over medium heat until hot. Then add the chopped onion and garlic.
3) Stir well and cook for about 3 to 4 minutes until the onion softens. Then add the tablespoon of tomato paste.
4) Stir again. Then add the drained lentils (keep a tablespoon of lentils aside for garnish if you like).
5) Cook for another minute. Then season the lentils with a pinch of pepper, salt and half of the curry powder.
6) Stir the lentils well. Then take the pan off the heat and check the seasoning. Add extra pepper, salt or curry powder to taste if necessary. Let the cooked lentils cool for a few minutes. Then transfer them to a blender.
7) Blend the lentils into a fine and fragrant paste. Also add 2 tablespoons of water and a little drop of olive oil.
8) Blend until the lentil dip is creamy. Then check the seasoning one last time and add extra pepper, salt or curry powder. Scoop the lentil dip in a clean serving bowl. Garnish with lentils if you kept some aside. Sprinkle with extra olive oil and a last dash of freshly ground black pepper. Serve lukewarm or at room temperature.
Do you like lentils?
I like lentils in any shape, form or color.
With which type of lentils do you cook the most? The dried lentils or the canned ones? I use both. Which one I choose for a recipe always depends on what dish I want to make. For a good lentil stew for instance I like to use dry lentils.
Because they do like to simmer and boil for a long time. If you would use canned lentils for a stew, then they might totally fall apart and turn your stew into an unappetizing looking mess.
Do you have to soak dry lentils?
Some say yes, others say no. What I do is check the package. If it is not specifically on it, I don’t soak them. Lentils do become tender in time when you add them just like that to a dish. But let’s be honest, there’s no harm in soaking lentils if you are not sure.
Besides, lentils are very tiny. And not as large as chickpeas or white beans for instance. Those definitely need to be soaked a couple of hours in advance or they won’t cook.
Lentils are great for stews, I have said that before. I also like to add them to Indian curries as well to make them more filling.
Take a look at my lentil and carrot stew with quail!
Or how about my lentil and egg curry?
Enjoy this lentil dip in the meantime!