Curry Lentil Dip
Elevate your appetizer game with this flavorful Curry Lentil Dip, a creamy, spiced spread that’s as nutritious as it is delicious. Made with tender red lentils and aromatic ingredients like garlic, fresh ginger, and a medley of bold spices—curry powder, turmeric, and cumin—this dip offers a rich, earthy flavor that pairs perfectly with pita chips, fresh vegetables, or crackers. A hint of lime juice adds a zesty brightness, while optional Greek yogurt lends a velvety creaminess. Ready in just 35 minutes, this protein-packed dip is easy to prepare and perfect for entertaining or everyday snacking. Garnished with fresh cilantro for a vibrant finish, it’s a wholesome, gluten-free option that’s sure to satisfy.
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Recipe Information
Ingredients
- 1 cup red lentils
- 2 cups water
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 2 tablespoons fresh lime juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup plain Greek yogurt (optional, for creaminess)
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Rinse the red lentils under cold water until the water runs clear and set them aside.
In a medium saucepan, combine the red lentils and 2 cups of water. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 12-15 minutes, or until the lentils are soft and the water is absorbed. Stir occasionally to prevent sticking. Set aside to cool slightly.
In a skillet over medium heat, heat the olive oil. Add the chopped onion and sauté for 4-5 minutes, or until translucent.
Add the minced garlic and fresh ginger to the skillet and sauté for an additional 1-2 minutes, stirring frequently to avoid burning.
Stir in the curry powder, ground cumin, and turmeric. Cook for 30 seconds to toast the spices and intensify their flavor.
Transfer the cooked lentils, sautéed onion mixture, lime juice, salt, black pepper, and Greek yogurt (if using) to a blender or food processor.
Blend until smooth and creamy, scraping down the sides as needed. Adjust the seasoning with additional salt, lime juice, or spices to taste.
Transfer the dip to a serving bowl and garnish with chopped cilantro.
Serve warm or at room temperature with pita chips, fresh vegetables, or crackers.
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 3275 mg | 142% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 10.0 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1102 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
