Today, it is a new dip creation, it is a red lentil dip and it is seriously creamy and tasty. You can make this recipe dip in only 20 minutes and you can enjoy it warm or chilled. I love it so much because while being a spread, a dip or a base with roasted vegetables, it is a great protein kick.
Lentils are an integral part of my kitchen’s staple. I have them in all colors : red, black, green, yellow,… So this time, I’ve used them for a new red lentil dip recipe, in combination with butternut squash (because it’s the season). It adds more creaminess and a lovely nutty taste to the dip along with extra vitamins.
More hummus recipes?
In my dips and dressings section, you’ll find creative and delicious recipes, such as my tasty kale hummus or pink beetroot hummus.
How to make this delicious red lentil dip?
You only have to boil the lentil and the butternut altogether for 15 minutes and then to place all the ingredients together in a food processor. I use a few key ingredients that you probably have handy: lemon, tahini, and spices. For a change I did not use any chickpeas and it is great for people who might be sensitive to them (digestion or bloating).
You are now ready to devour it with crackers, raw vegetables or to top your salad bowls, like my warm roasted cauliflower salad.
Top Tip about lentils
Red lentils cook very fast and need no time for soaking like the other lentil types.
They have a mild and sweet flavor, are very rich in fiber. They also are real protein bombs (yes, it is an important staple if you are looking to improve your protein intake). They contain a high amount of magnesium, potassium, zinc and iron too.
Healthy red lentil dip and…
Flavorful, full of proteins, sweet and creamy !
If you make it
If you make the red lentil dip, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
RED LENTIL DIP
INGREDIENTS
- 1 cup red lentils, washed and drained
- 1 cup butternut squash, peeled and chopped into medium pieces - (approx. 150 gr)
- 2 cups water (for boiling)
- 2 tsp Tahini paste
- 1 lemon, freshly squeezed
- Himalayan salt and fresh ground pepper to taste
- 1 pinch paprika
- 1 pinch cayenne pepper - (or more if you like it spicy)
- 1/2 tbsp olive oil (optional)
INSTRUCTIONS
- Wash the red lentils and drain them.
- Peel and cut the butternut squash into chunks.
- Place this 2 ingredients altogether in a pot with 2 cups of water. Add salt and pepper. Bring it to boil and let it boil for approximately 15 minutes or until no more water and the lentils and butternut are soft.
- Place the lentils and butternut in a food processor with all the remaining ingredients and pulse until you reach a smooth texture. Taste and season with more cayenne pepper or fresh ground pepper as desired.
- Optional : add 1/2 tbsp of olive oil for a smoother texture.
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