This is a sweet, hearty, and unquestionably addictive dip made from red lentils and a pureed sweet potato. Served alongside some gluten-free crackers and raw onion bread, this dip was a huge hit at my sister’s Annual Boxing Day Party.
I adapted this recipe from Mathew Kadey’s “Curry Lentil Squash Dip” . Not having a winter squash in my pantry, I decided a sweet potato would make a delicious and easy substitution.
This satisfying dip is chock-full of antioxidants, fiber, and protein. It also contains no oil which is often hard to avoid in so many dips. It’s also pretty awesome spread on toast the next morning! 🙂
CURRIED RED LENTIL AND SWEET POTATO DIP
- 1/2 cup dry red lentils
- 1 sweet potato, cooked, skinned and pureed
- 1/4 cup tahini (sesame paste)
- 2 garlic cloves, chopped
- juice of 1 lemon
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- sea salt and pepper to taste
Rinse red lentils and place in a medium saucepan with 1 1/2 cups of water. Bring to a boil, reduce heat and simmer for approximately 10 minutes until lentils are tender. Drain excess liquid and let cool.
Once lentils have cooled, blend all ingredients in a food processor until smooth.
Wishing you all lots of love, joy and laughter for the remaining holiday season! May 2014 be a happy and healthy year for you all!