This lentil dip is full of flavor and so good for you! Make it today!
African Lentil Dip
- 2 T coconut oil
- 1 t cumin seed
- 1 t coriander
- 1.5 t Tony’s Creole Seasoning
- ½ t cayenne (or just a pinch if you don’t like heat)
- ¼ t thyme
- ¼ t cinnamon
- Healthy pinch cardamom
- Pinch fennel & turmeric
- 1 medium onion, chopped
- 2 cloves garlic
- 1/3 c canned or fresh tomatoes and their juice
- 2 c cooked lentils
- 2 T cilantro
- 1 T balsamic vinegar
- Heat coconut oil over medium heat, add dry spices. Toast for 10 seconds
- Add Onion and sauté for 10 minutes
- Pulse garlic in food processor, transfer onion mixture.
- De-glaze pan with tomatoes, add to food processor
- Add tomatoes, balsamic and cilantro and lentils to food processor; puree until smooth
This is seriously addictive and you can feel good about eating it. I just had a Collard wrap filled my my Kale Salad and some of this dip. Talk about a party in your mouth! So many flavors and textures. I highly recommend it and it's oh so healthy!
Thanks for the recipe suggestions yesterday! Keep them coming! It is apparent to me that I need to pay some homage to New England! Boston Baked Beans and Clam Chowdah will be on the menu soon! I've never had real clam chowder, but I am a super smeller and I am going to try to keep it as authentic as I can! Last year I competed in a Chowdah Fest here in Portsmouth. I knew that I would not win going in, but I got a lot of GREAT response to my Thai Tofu and Sweet Potato Corn Chowdah. Vegan and Gluten Free! I was representing the restaurant I was working at at the time. It was mad fun! (the girl in the pic is not me, she was one of my co-workers and friends, Kim).. I made 40 GALLONS of chowdah! I was the only vegetarian chowder there.