Fermented lentil dip
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Red lentils simmered soft and blended with miso, tahini, garlic, olive oil and cider vinegar into a savory dip.
Ingredients
- 1 cup dried red lentils
- 2 cups of water
- 4 cloves of garlic peeled and chopped
- 1/4 cup toasted tahini
- 1/4 cup miso
- 1/2 cup of olive oil
- 1 small can of tomato paste 5.5 oz /156 mL
- 3 Tbsp cider vinegar
- 1/2 tsp salt to taste
Equipment
- saucepan
- food processor
Directions
- Rinse the lentils and put them in a pot with all the water. Bring to a boil, turn down to a low simmer, cover, and cook for 8 to 10 minutes, until most of the water has been absorbed.
- Take the pot off the heat, even if the lentils are a little underdone. Stir in the garlic so it cooks in the leftover heat. Let cool for at least 5 minutes.
- Blend the lentils and any liquid with the tahini and miso, or use a hand blender right in the pot.
- Add the olive oil, tomato paste, and cider vinegar and blend until smooth and creamy. Season with salt to taste.
- Keep in the refrigerator and use within 2 weeks.
Notes
Refrigerate; use within 2 weeks. Allergies: sesame (tahini), soy (miso).
Nutrition
Serving: 164g | Calories: 572kcal | Carbohydrates: 47g | Protein: 19g | Fat: 37g | Saturated Fat: 5.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 676mg | Potassium: 878mg | Fiber: 8.6g | Sugar: 7.2g | Vitamin A: 692IU | Vitamin C: 13mg | Calcium: 69mg | Iron: 5.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 cups; dried red lentils counted as dry lentils (one 1-lb package 454 g), cider vinegar counted as wine vinegar. Brands and portions vary, so use it only as an approximation.