Makes 8 servings | Prep Time: 5 mins | Cook Time: 30 min
I’ll be honest, I show up for the Super Bowl because I’m all about the half time show, the commercials, and of course, the food! In fact, after Thanksgiving, the Super Bowl is the biggest eating event of the year. People start gathering around 5:30 and keep munching away until around 10:30 pm, so that’s a lot of chips and dip.
Since folks are eating for an extended period of time, I like to offer up something yummy and also healthy, amidst all the other party food. And you’ve gotta have a dip! I came up with the original version of this vegan curried lentil dip for Today.com. It was so popular that I wanted to add it to my own site. It’s simple, delicious, high in fiber, and will work for everyone because it’s dairy-free, gluten-free, nut-free and vegan. Serve it with an assortment of fresh veggies and tortilla chips and have a fabulous time!
Ingredients:
- 1 cup red lentils, rinsed well
- 2 teaspoons mild curry powder
- 3/4 teaspoon sea salt
- 1 tablespoon coconut or olive oil
- 1 small yellow onion, chopped
Preparation:
- Add the lentils, curry powder, salt and 3 cups water to a medium saucepan. Bring to a boil, then reduce heat to a simmer and cook for 30 minutes, until lentils are soft and no liquid remains.
- While the lentils are cooking, saute the onions. Add the oil to a saute pan and heat over medium-high. Add the onions and cook for 5 minutes. Transfer to a blender, along with the cooked lentils. Blend until creamy and smooth.
- Transfer the dip to a serving bowl and serve with fresh veggies and chips. Can be made up to a day in advance and served warm or at room temperature. Drizzle with a little olive oil before serving. Dip!