cooking · Dinner · Lunch

Curry Lentil Dip

This is really quick to pull together. You can use it as a dip or as a spread for wraps and sandwiches. Add in some cut up cucumbers, lettuce and tomato and you have a tasty wrap.

Canned lentils are becoming easier to find – you may have to look in the ‘natural foods’ or organic section, alongside the beans to find them.

Curry Lentil Dip


1 14-ounce can lentils, do not drain
1 small red bell pepper, seeded and chopped
1 Tbsp mild curry powder
1 tsp ground cumin
1 tsp ground coriander
2 cloves garlic, minced
1 tsp minced fresh ginger root
1/4 tsp fresh ground black pepper
1 Tbsp extra virgin olive oil

In a food processor or blender, puree all the ingredients. Pour into a plastic or glass airtight container and store in the refrigerator. Use within a couple days.

Makes 1 1/2 cups.


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