Red Lentil Dip
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1pound dried red lentils
- 6cups water
- 16cloves roasted garlic, peeled
- 1tablespoon olive oil
- 4teaspoons lemon juice
- 1½teaspoons ground cumin
- 1tablespoon salt
- Freshly ground pepper to taste
- 2tablespoons minced parsley
Nutritional analysis per serving (8 servings)
228 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 6 grams dietary fiber; 1 gram sugars; 15 grams protein; 573 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place lentils and water in a large saucepan. Bring to a boil. Reduce to a simmer. Cook, stirring occasionally, until the lentils are very soft, about 45 minutes. Drain through a fine-mesh sieve until mixture is thick but not dry.
- Step 2
Place the lentils in a food processor. Process until smooth. Add the remaining ingredients except the parsley. Process until smooth. Serve with crackers, and garnish with parsley.
Private Notes
Comments
Very tasty and easy, but wow wayyyyyyyyyy too much salt. Double the lentils of halve the salt (at least)
Very tasty and easy, but wow wayyyyyyyyyy too much salt. Double the lentils of halve the salt (at least)