Curried Lentil Dip

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Kristianne

I'm a San Francisco city girl who loves to cook and enjoy the outdoors. My cooking style focuses on healthy recipes, but I have a huge sweet tooth that I am constantly fighting! When I'm not cooking/eating/photographing/writing about food, I'm at the hospital full-time or running. I'm addicted to blogging about food - www.mysanfranciscokitchen.com

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I love dips, but most of the time they’re really unhealthy! What makes this curried lentil dip so great is that it’s actually very healthy for you, but you wouldn’t even know it. Lentils are cooked with onion, carrots, celery and tomatoes, and then blended together to make a creamy dip. The fresh cilantro on top gives it even more flavor. This dip tastes great with tortilla chips!

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Curried Lentil Dip

Ingredients

  • 1 Tbsp olive oil
  • 1/2 onion, peeled and chopped
  • 1 stalk celery, chopped
  • 1 clove garlic, minced
  • 1 large carrot, peeled and chopped
  • 1 large tomato, diced
  • 1 cup dry lentil beans
  • 2 cups chicken broth
  • 1 Tbsp curry powder
  • ½ tsp black pepper (add more to taste)
  • Pinch crushed red pepper
  • Fresh cilantro for topping

Instructions

  1. Heat olive oil in a large pot over medium heat, and add the onions, celery and garlic. Cook until onions are translucent.
  2. Add the chicken broth and bring to a boil. Add the lentils and cook for 40 minutes, then add the carrots, tomatoes, curry powder and peppers.
  3. Cook for another 20 minutes, or until lentils are tender.
  4. Let the lentils cool, then blend in a Magic Bullet blender using the small cup.
  5. Top the warm dip with fresh cilantro just before serving.

Makes 2 cups

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