Cilantro Lentil Dip

Looking for a fresh, flavorful dip that’s a little different from the usual? This creamy Cilantro Lentil Dip is just the thing. Tender lentils are blended with fresh cilantro, lime juice, garlic, and extra virgin olive oil to create a smooth, satisfying dip that’s high in plant-based protein and fiber, thanks to the lentils. Served with crispy corn tortilla chips, it’s an easy option for snacking, sharing, or adding something a little different to your next gathering.

Ingredients for Cilantro Lentil Dip:

Dry Lentils– The hearty base of this dip, lentils cook up tender and blend into a naturally creamy texture while adding plant-based protein and fiber. A spin on a sip like classic hummus.

Water– Used to cook the lentils until they’re tender and ready to blend into a smooth, creamy dip.

Yellow Onion– A small amount of onion adds savory flavor and a subtle sweetness that complements the lentils.

Garlic– Fresh garlic brings a delicious savory kick and adds depth to the dip.

Cumin– Just a touch of cumin adds warm, earthy flavor that pairs beautifully with the lentils and cilantro.

Sea Salt– A simple but essential seasoning that really brings out all of the flavors.

Cilantro– Fresh cilantro gives this dip its signature bright, herbaceous flavor and vibrant green color.

Lime Juice– A splash of fresh lime juice adds acidity and brightness, balancing the richness of the olive oil and lentils.

Extra Virgin Olive Oil– Olive oil helps create the dip’s silky, creamy texture while adding a touch of rich, fruity flavor.

Corn Tortilla Chips– Crispy corn tortilla chips are the perfect crunchy companion for this creamy dip, and make it easy to scoop up every bite.

Ingredients:

• 1 cup Dry Lentils
• 3 cups Water
• 1 Yellow Onion (small, chopped)
• 2 Garlic (cloves, chopped)
• 1/2 tsp Cumin
• 1/2 tsp Sea Salt
• 1 cup Cilantro
• 1 tbsp Lime Juice
• 1/4 cup Extra Virgin Olive Oil
• 2 cups Corn Tortilla Chips

Directions:

1. In a medium-sized pot, over medium heat, bring the lentils and water to a boil. Once boiling, reduce the heat to a simmer. Add the onion, garlic, cumin and salt. Stir to combine. Simmer until the lentils are cooked through, about 20 to 24 minutes. Drain and set aside to let cool.
2. In a blender or food processor, add the drained lentils, cilantro, lime juice and oil. Process until smooth and creamy, adding water if needed to smooth.
3. Serve with tortilla chips and enjoy!

Notes:

• Leftovers- Refrigerate in an airtight container for up to three days.
• Serving Size- One serving is approximately 1/4 to 1/3 cup of dip with 1/2 cup of tortilla chips.
• No Tortilla Chips- Use as a dip for crackers, vegetables or pita bread. Use it as a spread on sandwiches.
• No Cilantro- Use another fresh herb instead.

Health Insights:

• Fiber- The lentils and corn tortilla chips in this recipe are a great source of dietary fiber. Fiber is essential for maintaining a healthy digestive system and can help to prevent constipation. It also helps to keep you feeling full, which can aid in weight management.
• Protein- Lentils are a great source of plant-based protein. Protein is essential for building and repairing tissues in the body, including muscles. It also plays a role in producing enzymes and hormones.
• Essential Vitamins and Minerals- This recipe is packed with essential vitamins and minerals, including iron, potassium, and vitamins A and C. Iron is necessary for the production of red blood cells, potassium helps to regulate fluid balance and nerve signals, and vitamins A and C are important for immune function and skin health.

_{*Health insights are for informational purposes only and do not constitute advice, diagnosis, or treatment from a qualified health professional.}