Red Lentil Dip
Red Lentil Dip is a hor d'oeuvre that serves 4. One serving contains 274 calories, 14g of protein, and 4g of fat. For 64 cents per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe is liked by 15 foodies and cooks. It is brought to you by Give Recipe. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. The Super Bowl will be even more special with this recipe. If you have black pepper, parsley, rice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 40 minutes. Overall, this recipe earns an amazing spoonacular score of 98%. Similar recipes are Curried Red Lentil Dip, Red Lentil and Toasted Walnut Dip, and Red Lentil & Golden Raisin Dip For Veggies.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
½ tsp black pepper
1 tsp cumin
2 lemon wedges, to serve with
1 cup red lentil
1 tbsp olive oil
1 onion, chopped
1 tbsp chopped parsley, for each serving
¼ cup rice
salt to taste
1 tsp sumac, for each serving
½ tbsp pepper or tomato paste(salca)
3 ½ cup water
Equipment:
pot
Cooking instruction summary:
Put red lentil, rice, chopped onion and water in a pot. Cook it over medium heat. Add salt and spices when it boils and boil until it is very soft and mushy.Start preparing its sauce for topping. Heat olive oil, add pepper paste into it and mix. It’s done in 30 seconds.Take some lentil dip on a plate. Top it with a little pepper paste sauce, parsley and sumac and serve with lemon wedges. Traditionally, lemon is squeezed on it before eating and you can serve onion slices or pickles with it.
Step by step:
1. Put red lentil, rice, chopped onion and water in a pot. Cook it over medium heat.
2. Add salt and spices when it boils and boil until it is very soft and mushy.Start preparing its sauce for topping.
3. Heat olive oil, add pepper paste into it and mix. It’s done in 30 seconds.Take some lentil dip on a plate. Top it with a little pepper paste sauce, parsley and sumac and serve with lemon wedges. Traditionally, lemon is squeezed on it before eating and you can serve onion slices or pickles with it.
Nutrition Information:
covered percent of daily need
