Mediterranean Lentil Dip

As are most of the recipes you’ll see on Running Around Normal, this dip is incredibly simple, but oh so delicious.

 

Mediterranean Lentil Dip

 

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Ingredients:

1.5 c. lentils

juice of half a lemon

2 T. EVOO

1/2 onion

1/2 habenero pepper

2 t. sea salt

1 t. garlic powder

 

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Directions:

Put the onion and habenero pepper into a food processor and process until chopped. Add the rest of the ingredients, and pulse until combined, but not smooth. The chunks are the best part! Can be used as a spread, a dip, or eaten by the spoonful!

 

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For today, I chose to use it as a spread:

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It goes magnificently on Tandoori Garlic Naan!

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One Response

  1. I used red lentils. I’m pleased with how it turned out and tastes. Although the recipe did not say to cook the lentils, I cooked the red lentils for 5 minutes.

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