Red Lentil Dip

Great as a healthy snack with crackers (Mary’s Crackers are gluten free), or use in wraps instead of mayo or hummus. Keeps in fridge for about a week (lemon is a great natural preservative).

1 cup of red lentils
1 ¼ cup of water
Lot’s of love

Dressing A
¼ and 1/8 cup of fresh Lemon juice
¼ cup flaxseed oil, or olive oil
1 teaspoon cumin (fresh ground is best and add more if you want)
¼ teaspoon sea salt
½ cup fresh cilantro finely chopped
1-2 cloves of garlic, minced
1” ginger, minced (more if you want)

Dressing B
¼  cup of fresh Lemon juice
¼ cup of olive oil
1 teaspoon cumin
¼ teaspoon black salt (Indian grocery stores will have it – also awesome on cucumber/tomato etc.)
¼ cup fresh chopped basil
1-2 cloves of garlic, minced

Wash lentils in a large bowl with water by scrubbing between your hands and draining water.  Repeat process until water is clean.  Boil lentils in 1 ¼ – 1 ½ cups of water for approximately 3 – 4 minutes then turn down to simmer and cover for 10 minutes.   Don’t overcook as you want to keep some of the texture for the dip.

While the lentils are cooking prep the dressing ingredients in a separate bowl. Use two bowls if you are making both dressings and double the amount of cooked lentils to divide between the two dips. .

Pour lentils into a mixing bowl and add your choice of dressing ingredients when the lentils are cool.  Stir, taste and adjust spices as needed.   The texture should be smooth and easy to dip a cracker so add oil or lemon or a bit of water as needed.  Keep it slightly dry if you want to use it in a wrap (so bread doesn’t get soggy).   It will be more flavourful the next day.  Enjoy!