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Fermented lentil dip

Course Side Dish
Cuisine American
Keyword healthy snack, lentil dip, miso recipes, vegan dip
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 cups
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

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.