This hearty lentil dip is one of those super easy, flexible recipes that I rely on regularly in my rotation. It can be a dip, it can be a salad, or it can be a salad topper. It makes up super fast, and can be thrown together last minute, or sit overnight or longer if you are planning ahead.
Hearty Lentil Dip is made from ingredients that are easy to keep a stash of in your pantry, and is always a hit at potlucks or when friends are snacking on appetizers and munchies.
Hearty Lentil Dip is deliciously filling, inexpensive, and attractive on the plate (or on the chip!). The pleasing crunch of the peppers, combined with the aromatics of the spices, and the sweetness of the currants is a pleasant and tasty surprise!
- ⅓ cup avocado oil (or olive oil, but it will harden when refrigerated, so plan time to let it warm a bit before eating)
- ¼ cup red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- ½ tsp cinnamon
- ½ tsp cumin
- 1 tsp curry powder
- Pinch ground cloves
- 1 can drained and rinsed lentils (sure you can cook them from dry – keep them al dente though)
- 1 finely chopped red, yellow, or orange pepper
- 1 cup dried currants (I would not substitute raisins here – they’d be too big and overwhelm the lentils I think)
- Optional: ¼ cup diced green onions or chives
Combine dressing ingredients in a 6-cup dish, and whisk to combine. Dump in currants, stir to combine, and let them sit while you prep everything else so they can start to plump up with flavour. Finely chop the peppers, drain and rinse the lentils, and green onions or chives if you’re using them. I usually forget to buy green onions and don’t tend to keep them in my fridge, but I will add chives from my garden in spring or summer. It’s amazing either way.
Serve with your favourite corn chips or sturdy cracker, or serve as a salad and eat with a fork. It’s also great as a topper on a bed of greens, although may need more liquid if you’re relying on this as salad dressing too.