This delicious and healthy lentil dip consists of only a few ingredients and is prepared very quickly. It is ideal as a spread or dip. The lentil dip tastes especially delicious with our Spelt Bread with Cooked Brown Rice. Nowadays, lentil dips and spreads are already available in many supermarkets as a ready-made product. However, these often contain many unhealthy additives. It is much healthier and tastier to make the lentil cream yourself. We show you with our recipe, how you can make it easily.
Did you know that lentils are one of the oldest crops? This protein-rich legume is a real enrichment and should not be missing in any healthy kitchen. Their B vitamins ensure the formation of red blood cells and also contribute to a healthy nervous system. Lentils not only regulate blood sugar, but can also prevent coronary disease(s). These healthy and delicious legumes are real all-rounders. They contain a large number of secondary plant substances, also called polyphenols. Scientists have even found that secondary plant compounds have anti-inflammatory, antioxidant and blood pressure regulating effects. They can even counteract the development of cancer. Lentils also provide healthy cardiovascular function. Lentils are also an excellent source of vegetable protein. This makes them an ideal option for people on a vegetarian or vegan diet. Adequate protein intake is essential for optimal growth, recovery and immune function.
There are no limits to your taste buds when it comes to ingredients – try out which combinations are perfect for you.
Ingredients for the Lentil Dip
- 1 shallot
- 40 ml olive oil
- 130 g red lentils, dried
- juice of half a lemon
- 1 tsp cumin
- 0.5 tsp turmeric
- 1 tsp tahini
- 1 tsp sea salt
- 3 pinches of pepper
- 250 ml water
- 50 g coconut yogurt
Preparation of the Lentil Dip
Step 1
Finely chop the onion and sauté it in the heated oil. Then add 130 g of red lentils and sauté them briefly as well. Finally, deglaze the lentils with 250 ml of water and let them simmer on low heat for about 12 minutes until they are cooked.
Step 2
Add 1 tsp cumin, 0.5 tsp turmeric, 1 tsp tahini, 1 tsp sea salt and the juice of half a lemon to the cooked lentils and puree everything to a fine cream.
Step 3
Season the lentil dip with sea salt and pepper and finally stir 50 g of coconut yogurt into the cream.
Tip:
If you want to skip the coconut yogurt altogether, just leave it out and add some extra oil at the end for more creaminess. You can also stir different herbs like parsley or cilantro into your lentil dip. The lentil dip will keep for several days in the refrigerator – depending on the ingredients, the flavor may gain in intensity.
