Red Lentil Dip

Take this tasty, filling dip on a picnic with lots of crunchy vegetables, or pack it in your lunchbox as a healthier alternative to sandwiches.

Cooking Time 40 minutes
Dress Dress
Serves Serves 4-6

Ingredients

  • 1 tbsp Hillfarm rapeseed oil
  • 1 onion (finely sliced)
  • 1 bay leaf
  • 2 garlic cloves (crushed)
  • 1 tsp ground cumin
  • 2 tsp smoked paprika
  • Pinch of chilli powder
  • 110ml white wine
  • 125g red lentils (rinsed)
  • 300ml water
  • 125g cream cheese
  • 1 roasted red peppers (peeled)
  • 1 tsp chopped oregano
  • Salt and black pepper

Method

  1. Heat the oil in a saucepan and fry the onions, bay leaf and garlic for five minutes over a medium heat until soft.
  2. Add the cumin, paprika and chilli powder to the pan and cook for a further two minutes.
  3. Pour in the wine and continue to cook until the liquid is reduced by half.
  4. Stir in the lentils and add 300ml cold water. Cover with a lid and cook for 20 minutes.
  5. Remove the lid and cook, uncovered, for a further 10 minutes or until the lentils are cooked through.
  6. Stir in the vinegar, remove from heat and set aside to cool.
  7. Blend the cream cheese and peppers in a food processor. Add the lentil mixture and chopped oregano, and blend until you reach a consistency you like.
  8. Season to taste and blend for another few seconds until well combined.
  9. Pass the mixture through a fine sieve, transfer to a bowl and chill in the fridge.
  10. Serve with crudités and pitta bread.

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