Mistaken Lentil Dip Recipes

NORTH DAKOTA LENTIL DIP

Steps:

• Heat oil in large skillet on medium heat. Add onion; cook and stir 2 to 3 minutes or until translucent.
• Stir in lentils, tomatoes and Seasoning Mix. Bring to boil. Reduce heat; cover and simmer 10 minutes, stirring occasionally.
• Spoon into serving bowl. Sprinkle with cheese.

ROASTED BEET AND LENTIL DIP

Steps:

• Preheat the oven to 375 degrees F with 2 racks set in the middle. Stir together 1/4 cup water, 1 tablespoon of the oil, 2 tablespoons red wine vinegar, thyme, garlic and 1/4 teaspoon salt together in a 2-quart baking dish. Add the beets and stir to coat in the liquid. Cover the baking dish with aluminum foil and bake in the upper rack of the oven until the beets are fork-tender, about 1 hour, stirring the beets once halfway through the cooking time.
• Meanwhile, spread the walnuts on a baking sheet and toast on the lower rack of the oven until slightly darkened in color and fragrant, 12 to 15 minutes. Remove from the oven and cool completely. Finely chop 3 of the toasted walnuts and reserve for garnish.
• Remove the thyme from the baking dish and discard. Cool the beets and cooking liquid slightly, about 10 minutes. Add the beets, cooking liquid (along with the cooked garlic), whole toasted walnuts, lentils, remaining 2 tablespoons olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper to a food processor. Process until smooth, scraping down the sides of the bowl as needed. Season with the remaining 1 tablespoon red wine vinegar if desired.
• Transfer the dip to a small serving bowl and garnish with the reserved walnuts. Serve with pita chips and vegetables.

HEALTHY LENTIL DIP FOR CHEAPO COOKS ON A BUDGET!

Steps:

• Cook lentils in broth until tender.(about 20 minutes).
• Drain.
• In a skillet, saute onions and pepper (if using) until onions are translucent and peppers are slightly tender.
• In baking dish, combine lentils, diced onion, cheese and chopped pepper (optional). Season to taste with salt and red pepper flakes if desired.
• Bake at 400 degrees F for 20 minutes.
• Serve with crackers, tortilla chips, melba toast or bruschetta.

GOLDEN LENTIL DIP

Steps:

• 1. In a medium pot over medium heat, combine the stock, lentils, onion, celery, saffron, salt, and pepper. Bring to a simmer and cook gently until the lentils are tender and light golden in color, 20 to 35 minutes, depending on the lentils. (If they begin to dry out, add water as needed.) Drain, reserving any remaining liquid.
• 2. Transfer the lentil mixture to a food processor. Add the butter and pulse, adding the reserved liquid (or water, if you run out) 1 tablespoon at a time, until the dip has the consistency of hummus.
• 3. Place the dip in a bowl and let cool. Serve with pretzels, crackers, raw vegetables, or chicken tenders.

FRENCH LENTIL DIP

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.

MISTAKEN LENTIL DIP

Steps:

• Put all ingredients in a blender of food processor and mix till very smooth, you may need to add a tablespoon of water or two. Be patient, mix it and continue to blend til very smooth.
• I put some of this mixture on the bottom of a small oven safe dish, covered with 1 cup or more of a variety of white cheeses and baked under the broiler for 4 minutes, served with pita wedges -- soooo good!