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Red Lentil Dip with Herb Chimichurri

This high protein red lentil dip with a fresh herb chimichurri is perfect appetizer for parties! Serve it up with warm pita and an assortment of veggies, and your guests will be asking for the recipe STAT.

Split red lentil dip with torn pieces of pita bread and fresh mint leaves. Delicious and healthy vegetarian dip recipe served with pita bread and garnished with mint leaves.

If you're looking for other recipes to use up that bag of split red lentils in your cupboard, this dahl recipe is it!


This dip combo is also fabulous as a spread on toast, wraps and sandwiches ๐Ÿ˜


Red Lentil Dip with Herb Chimichurri

Makes approx. 2 1/2 cups


What you'll need:

1 tbsp olive oil

3 small shallots (or 1 small onion), diced small

4 garlic cloves, minced

1 tbsp curry powder

1 tbsp smoked paprika

2 tbsp tomato paste

1/2 tsp ground ginger

1 cup dry split red lentils, rinsed really well & drained

1 400ml can full fat coconut milk

1/4 cup water

1/4 cup greek yogurt

1 lemon, zested & juiced

2 tbsp tahini (or peanut or almond butter)

1 tsp kosher or sea salt

Za'atar or more smoked paprika, for garnish


Herb Chimichurri

1 cup fresh herbs, whatever you have on hand -like basil, cilantro, parsley, dill, mint (I used a mix of cilantro, dill & mint)

1 garlic clove

2 tbsp red wine vinegar

1/2 cup extra virgin olive oil

1 tsp kosher or sea salt

1/2 tsp ground cumin

Pinch dried chili flakes


Pita, for serving

Veggies, for serving



Steps:


Add 1 tbsp olive oil to a medium pot ovre medium heat. When the oil is hot, add the diced onions and cook until translucent, approx 3-5 mins. Add the 4 minced garlic cloves and 1 tbsp curry powder to the pot and cook for 30 seconds. Stir in 1 tbsp of smoked paprika, 2 tbsp of tomato paste and 1/2 tsp ground ginger, and cook for 2 minutes stirring frequently. Stir in 1 cup of rinsed red split lentils, 1 can of full fat coconut milk and 1/4 cup of water. Bring to a simmer, reduce heat to med-low, cover and cook for 15 minutes. Stirring occasionally to make sure the lentils aren't sticking to the bottom. If they start to stick or get to dry turn down the heat a bit and add a little water.


While the lentils are cooking add 1 cup of fresh herbs, 1 garlic clove, 2 tbsp red wine vinegar, 1/2 cup extra virgin olive oil, 1 tsp kosher salt, 1/2 tsp ground cumin and a pinch of red chili flakes to a small blender or food processor and pulse until it's a chunky like consistency. Alternatively, if you don't have a small blender or food processor, you can finely chop the herbs and garlic, and whisk them in a bowl with the other chimichurri ingredients. Taste and adjust seasoning. If you want it more punchy or it taste too much like oil, add another splash of red wine vinegar. If it needs more flavour/tastes bland, add a bit more salt. If it's too thick you can add more oil+vinegar to thin it out. You should be able to drizzle it over the lentil dip, easily.


After the lentils have cooked for 15 mins and are very soft, remove them from the heat and let them cool for at least 30 minutes, stirring occasionally. After the lentils have cooled down, carefully transfer them to a food processor or blender. Add 1/4 cup of Greek yogurt, 2 tbsp of tahini, 1 tsp salt, and the juice of 1 lemon to the food processor. Blend until smooth. Still in lemon zest. Taste and adjust seasoning, adding more lemon juice if it tastes too rich, and salt if it's bland.


To serve: spoon lentil dip into the centre of a large shallow bowl. Swoosh the mixture around in a circular motion using the back of the spoon to create the swirl effect + creating groves for the herb chimichurri to sit in. Using a clean spoon, drizzle the chimichurri over top of the dip. Sprinkle with za'atar (optional) and garnish with additional chopped herbs. Serve with warm pita and veggies.


Enjoy, my friends!


Chef Jill's Signature

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