Green Lentil Dip Recipes

FRENCH LENTIL DIP

French Lentil Dip image

Great dip for a clean diet!

Provided by whittothewhit

Categories Dips and Spreads

Time 10m

Yield 10

Number Of Ingredients 8

Ingredients

1 cup cooked Puy lentils
2 medium green onions, chopped
2 cloves garlic, minced
2 tablespoons raw walnuts
1 tablespoon oil, or more as needed
1 tablespoon grainy mustard
1 tablespoon tamari
salt and ground black pepper to taste

Steps:

Combine cooked lentils, green onions, garlic, walnuts, mustard, tamari, salt, and pepper in the bowl of a food processor; process until smooth.
Drizzle oil through the chute and process to desired consistency.

Nutrition Facts : Calories 50.3 calories, Carbohydrate 5 g, Fat 2.4 g, Fiber 2 g, Protein 2.4 g, SaturatedFat 0.3 g, Sodium 125.4 mg, Sugar 0.6 g

GREEN LENTIL DIP

Green Lentil Dip image

Great for dipping crudites, rubbing onto meat or fish or adding to pasta dishes. Healthy and very quick too.

Provided by hannanzoe

Time 5m

Yield Serves 6

Number Of Ingredients 0

Ingredients

Steps:

Place all the ingredients together in a food blender and whizz up.
Taste.
Enjoy.

GREEN LENTIL SPREAD

Green Lentil Spread image

Provided by Antonio Prontelli

Categories Condiment/Spread Appetizer Low Cal High Fiber Lentil Fall Healthy Low Cholesterol Party Potluck Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 3 cups

Number Of Ingredients 13

Ingredients

1 head of garlic
1 tablespoon plus 1/2 cup extra-virgin olive oil, divided
1/2 cup chopped onion
1/4 cup chopped celery
2 tablespoons finely chopped peeled carrot
3 small sprigs thyme
2 small sprigs rosemary
1 bay leaf
Kosher salt and freshly ground black pepper
1 cup French green lentils or brown lentils (8 ounces), rinsed
1/2 cup dry white wine
2 cups (about) low-salt chicken broth
2 tablespoons (or more) fresh lemon juice

Steps:

Preheat oven to 375°F. Cut top 1/2" off head of garlic; place on sheet of foil and drizzle with 1/2 tablespoon oil. Roast garlic until tender, about 50 minutes. Let cool; squeeze cloves from skins and set aside. Discard skins.
Meanwhile, heat 1/2 tablespoon oil in a large heavy pot over medium heat. Add onion and next 5 ingredients; season with salt and pepper. Cook until vegetables are soft, about 5 minutes. Add lentils; stir for 2 minutes. Add wine; simmer until almost all liquid is evaporated, 4-5 minutes. Pour in broth to cover lentils by 1". Bring to a boil. Reduce heat to medium-low and gently simmer, adding more broth or water by 1/4-cupfuls as needed, until lentils are tender, about 30 minutes. Let cool slightly; discard herbs.
Pureée lentil mixture and garlic cloves in a food processor. Stir in remaining 1/2 cup oil and 2 tablespoons lemon juice. Season with salt, pepper, and more lemon juice, if desired.

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