The Pioneer Woman Tasty Kitchen
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Lentil Dip

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Level: Easy

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Description

Got some left over lentils that didn’t make it into a soup or salad? Turn them in to lentil dip! Or cook a small batch of lentils just to make dip. Black lentils work best but brown or red would do. Perfect for a healthy afternoon snack, full of fiber and protein.

Ingredients

  • 3 teaspoons Lemon Juice
  • 2 cups Cooked Lentils (black Works Best)
  • ½ cups Cilantro, Chopped
  • 1 teaspoon Kosher Or Fine Sea Salt
  • ½ teaspoons Black Pepper
  • 1-½ teaspoon Fajita Seasoning
  • ¼ cups Plain Greek Yogurt (optional)

Preparation

Put the lemon juice, lentils, cilantro, salt, black pepper, fajita seasoning and Greek yogurt (optional) into your blender or food processor. Put the lid on. Blend for 1-2 minutes or until desired consistency is reached.

Enjoy with tortilla chips, on tacos, with veggies or whatever you come up with!

*If you do not have lentils that are already cooked: Sort 1 cup of uncooked lentils, taking out any bits of soil or rock. Put uncooked lentils in a pot with 1 1/2 cups of water. Bring to a boil, then reduce the heat and let simmer for about 45 minutes. Drain and rinse. Let lentils cool to room temperature before making the lentil dip.

Note: reduce cooking time to 25 minutes if using red lentils.

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