Name: Red lentil dip with tahini and lemon
Total time: 40 min
Yield: 6 servings
Ingredients: 1 cup dry red lentils (192 g), rinsed; 3 tbsp tahini (45 g); 2 tbsp olive oil; ¼ cup lemon juice; 1 tsp lemon zest; 1 tsp cumin seed, toasted and ground; 1 tsp smoked paprika; 1 tsp garlic powder; ½ tsp salt; ½ tsp ground black pepper; ¼ cup chopped fresh parsley; 6 medium carrots, cut in sticks, for dipping; 3 cups sliced cucumber, for dipping; 1 medium red bell pepper, cut in strips, for dipping; 3 cups water, for cooking the lentils (¼ cup of it kept for thinning)

Ingredients

0 of 15

1 cup dry red lentils, rinsed
3 tbsp tahini
2 tbsp olive oil
¼ cup lemon juice
1 tsp lemon zest
1 tsp cumin seed, toasted and ground
1 tsp smoked paprika
1 tsp garlic powder
½ tsp salt
½ tsp ground black pepper
¼ cup chopped fresh parsley
6 medium carrots, cut in sticks, for dipping
3 cups sliced cucumber, for dipping
1 medium red bell pepper, cut in strips, for dipping
3 cups water, for cooking the lentils (¼ cup of it kept for thinning)

Method

Nutrition

Estimated

Per ½ cup of dip with 1 carrot, ½ cup cucumber slices and ⅙ of a red pepper · serving size 1 of 6

Calories241

Total fat	9.6 g
Saturated fat	1.4 g
Sodium	251 mg
Total carbohydrate	31.5 g
Dietary fiber	6.8 g
Total sugars	at least 4.5 g (1 row carries no value)
Protein	10.2 g

Share

Print view Save to an app All recipes

asharedpalate.com · asharedpalate.com/lentil-dip