Red Lentil Dip Recipes

MALAYSIAN FLATBREAD (ROTI CANAI) WITH CURRIED LENTIL DIP

Malaysian Flatbread (Roti Canai) with Curried Lentil Dip image

With a crispy, crunchy exterior and a stretchy, chewy interior, these Malaysian flatbread (roti canai) are easier to make than they look. Served alongside a delicious curried lentil dip, this taste combination is ridiculously good!

Provided by Chef John

Categories Asian Recipes

Time 10h15m

Yield 8

Number Of Ingredients 24

Ingredients

4 cups bread flour
2 tablespoons white sugar
1 ½ teaspoons kosher salt
1 large egg, beaten
3 tablespoons unsalted butter, melted
1 ¼ cups water
2 teaspoons vegetable oil
2 tablespoons unsalted butter
½ cup diced yellow onion
2 teaspoons grated fresh ginger
4 cloves garlic, minced
1 ½ teaspoons kosher salt, or more to taste
2 tablespoons curry powder
1 teaspoon ground paprika
1 teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon cayenne pepper
¼ cup tomato paste
3 cups cold water
1 (14 ounce) can full-fat coconut milk
1 cup dried red lentils
¼ cup unsalted butter, melted, or more as needed
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped serrano pepper

Steps:

Combine bread flour, sugar, kosher salt, egg, melted butter, and water for roti canai in a mixing bowl. Mix with your hands until a shaggy dough forms. Transfer to a work surface and knead until a smooth, elastic dough forms, about 7 minutes.
Divide dough into 8 equal pieces and form each one into a ball. Coat each ball with vegetable oil, transfer to a plate, and cover with plastic wrap. Refrigerate for 8 hours, to overnight.
Melt butter for dip in a saucepan over medium-high heat. Add onion, ginger, garlic, kosher salt, curry powder, paprika, cumin, black pepper, and cayenne pepper; stir together and saute until onion has softened and spices are fragrant, 3 to 4 minutes. Stir in tomato paste and cook until it starts to toast and caramelize on the bottom of the pan, about 3 minutes.
Stir in cold water and coconut milk. Add lentils; stir and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until tender, about 40 minutes. Taste and adjust seasonings. Reduce heat to low and keep warm while you prepare the roti canai.
Place 1/4 cup melted butter in a bowl. Transfer rested dough balls onto a lightly oiled work surface. Flatten each ball slightly and rub a little melted butter on top. Cover dough with plastic wrap and let it warm up slightly, about 10 minutes.
Press on top of the plastic wrap to flatten warmed dough. Remove plastic wrap and add a bit more butter. Stretch each piece from the center out to get it as thin as possible (until almost see-through), adding more butter as needed. Don't worry if there are a few small tears.
Sprinkle on more melted butter, then pull two sides in towards the center until touching and overlapping slightly. Pull the other two edges in the same way to form a square. Cover with plastic wrap and flatten roti canai one more time.
Add some melted butter to a skillet set over medium or medium-low heat. Add roti canai and cook until browned, flaky, and crispy on the outside and fully cooked through on the inside, 3 to 4 minutes per side.
Remove from the skillet and smush it with your hands to fluff it up and separate the layers of dough. Repeat to cook remaining roti canai.
Sprinkle the curried red lentil dip with cilantro and sliced serrano peppers and serve alongside the roti canai.

Nutrition Facts : Calories 564.8 calories, Carbohydrate 67 g, Cholesterol 57.6 mg, Fat 26.8 g, Fiber 10.6 g, Protein 16.2 g, SaturatedFat 18.1 g, Sodium 810.6 mg, Sugar 5.4 g

LENTILS AND RED PEPPER DIP

Lentils and Red Pepper Dip image

Make and share this Lentils and Red Pepper Dip recipe from Food.com.

Provided by Boomette

Categories Spreads

Time 35m

Yield 1 3/4 cup

Number Of Ingredients 7

Ingredients

2 red bell peppers, seeded and diced
3 garlic cloves, chopped
2 tablespoons olive oil
1 cup chicken stock
1/2 cup red lentil, rinsed
1 tablespoon lemon juice
salt and pepper

Steps:

In a skillet, softened bell peppers and garlic in oil. Add salt and pepper. Add chicken stock, lentils and lemon juice. Bring to boil. Cover and let simmer about 15 minutes or until lentils are tender.
In a food processor, reduce in a creamy puree. Adjust seasoning. Let cool. Cover and refrigerate until cold.
Serve as a dip with grilled pita bread, veggies or as a garnish for sandwiches.

Nutrition Facts : Calories 426.8, Fat 18.7, SaturatedFat 2.8, Cholesterol 4.1, Sodium 206.7, Carbohydrate 47.8, Fiber 8.9, Sugar 8.2, Protein 18.9

RED LENTIL DIP

Red Lentil Dip image

Provided by Molly O'Neill

Categories appetizer

Time 1h

Yield Four cups

Number Of Ingredients 9

Ingredients

1 pound dried red lentils
6 cups water
16 cloves roasted garlic, peeled
1 tablespoon olive oil
4 teaspoons lemon juice
1 1/2 teaspoons ground cumin
1 tablespoon salt
Freshly ground pepper to taste
2 tablespoons minced parsley

Steps:

Place lentils and water in a large saucepan. Bring to a boil. Reduce to a simmer. Cook, stirring occasionally, until the lentils are very soft, about 45 minutes. Drain through a fine-mesh sieve until mixture is thick but not dry.
Place the lentils in a food processor. Process until smooth. Add the remaining ingredients except the parsley. Process until smooth. Serve with crackers, and garnish with parsley.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 2 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 0 grams, Sodium 574 milligrams, Sugar 1 gram

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