Curried Lentil Dip
Updated: Apr 28
2 teaspoons oil 1 small onion, diced 4 cloves garlic, minced 2 teaspoons grated fresh ginger 1 teaspoon curry powder ½ teaspoon ground cumin ¼ teaspoon ground coriander 1/8 teaspoon dried mustard or ¼ teaspoon crushed red pepper 1/8 teaspoon white pepper 2 cups cooked yellow or red lentils 2 tablespoons lemon juice 2 tablespoons tahini Sea salt
Heat the oil in a saucepan over medium-high heat. Add the onion, garlic, and ginger. Cook just until the onion begins to soften. Add the spices and cook at least 3 minutes or until the spices begin to release their fragrance. Remove from heat. Add the lentils to the pan and mix thoroughly. If the lentils are cold, warm them slightly. Mash the lentils with a potato masher or pulse in a food processor until coarsely mashed. Stir in the lemon juice and tahini. Taste and season with sea salt. Makes about 2½ cups.