Red Lentil Dip (Creamy Indian Dal Spread)

Ingredients

• 1 tbsp coconut oil (or other vegetable oil for frying)
• 1 onion (finely chopped)
• 4 cloves garlic (finely chopped)
• 1 tbsp ginger (finely chopped)
• 2 tbsp curry powder (e.g. yellow curry Madras or Thai curry paste)
• 1 tbsp tomato paste (optional)
• 1 cup red lentils (or yellow lentils)
• 1 1/4 cup vegetable broth
• 7 oz coconut milk (or other dairy-free cooking cream)
• 2 tbsp tahini (or peanut butter, cashew butter or almond butter)
• salt and pepper (to taste)
• 1/2 lemon or lime (juiced)
• olive oil
• sesame seeds
• parsley (or cilantro)
• sweet potato falafel

Instructions

1. 1

   --- *Note: Check out the recipe video + step-by-step photos above! ---

2. 2

   Place the lentils in a fine-meshed strainer, rinse thoroughly and drain.

3. 3

   Heat the coconut oil in a large, deep skillet, saucepan or pot and sauté the onions for 2-3 minutes until translucent. Then add the garlic and ginger and sauté for another minute. Now add curry powder, tomato paste and lentils and sauté for 1-2 minutes. Pour in vegetable broth and coconut milk and bring to a boil.

4. 4

   Reduce the heat to a simmer, cover and cook for about 15 minutes until the lentils are soft. Then stir in tahini and season with salt, pepper and lime juice.

5. 5

   Remove the pan from the heat and let the lentil mixture cool. Then transfer to a blender or use an immersion stick blender and blend until smooth (adding more water or coconut milk to the desired consistency if needed).

6. 6

   Garnish the creamy lentil dip with a drizzle of olive oil, sesame seeds and parsley, if desired. Serve with sweet potato falafel or other side dishes.

7. 7

   Enjoy!