Chef notes
If you normally serve store bought hummus at parties, step up your game with this zesty vegan dip, which can be served warm or chilled. Lentils are hot on the culinary scene right now and are part of the pulse family, which are loaded with plant protein, fiber and vitamins and help lower your risk of heart disease and diabetes.
Ingredients
- 1 cup red lentils, rinsed
- 2 teaspoons curry powder
- 1 teaspoon sea salt
- 1 small yellow onion, chopped
- 1 tablespoon virgin coconut oil, divided
Preparation
In a medium saucepan, combine the lentils with the curry powder, salt and 3 cups of water. Bring to a boil, then reduce to a simmer and cook for 20 minutes, until the lentils are cooked to baby food consistency and all the water has been absorbed. Set aside to cool.
Heat 2 teaspoons of the coconut oil in a large skillet over medium-high heat and add the onion. Sauté for 5 minutes, until translucent. Let cool.
Combine the cooked lentils and onion in a blender or food processor and process until smooth. Serve the dip warm with crudités or chill until ready to serve. The dip will keep in the refrigerator, covered, for 3 days.
