Red Lentil Dip with Mint

Prep 6 min
Total 1 hour
Makes 1 3/4 cups

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1 1/2 cups
3/4 cup
1/4 tsp


  • 1. Combine water, lentils and turmeric in a medium saucepan, preferably non-stick. Bring to a boil, then reduce heat to low. Cover and cook until tender, about 15 min. Let cool completely, about 40 min.
  • 2. Whirl garlic and salt in a food processor, scraping down side as needed. Add lentil mixture and oil to food processor. Whirl until very smooth, then season with pepper and stir in chopped mint. Transfer to a serving dish.
  • 3. Garnish with more olive oil and sprinkle with mint leaves. Serve at room temperature. (Dip will thicken as it cools.)


Calories 53, Protein 3 g, Carbohydrates 6 g, Fat 2 g, Fibre 1 g, Sodium 42 mg. Good source of folate

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