Equally great as a dip when it’s freshly made and warm, and as a spread for sandwiches when it’s cold. We ate this spread thickly on pita bread topped with tomatoes, red onions and cucumbers and it was ridiculously delicious!
Course Dips and Sauces
Cuisine Mediterranean, Middle Eastern, Moroccan
Keyword beans, budget, cheap, easy, garlic, gf, gluten free, glutenfree, inexpensive, lentils, low fat, low oil, plant based on a budget, plant-based, recipe, tasty, vegan, vegetarian
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
Author Roxane McNulty
1/2cupof brown or green lentils
2 1/2 cupsof water
1/2teaspoonsof coriander seedscrushed
1 1/2teaspoonsof olive oil
1/2cupof diced onion
1/4teaspoonof red pepper flakesor more if you want it really spicy!
1/4cupof Kalamata olives, chopped very finely
Sea salt, to taste
Bring the lentils, water, bay leaf and coriander seeds to a boil. Turn down the heat to medium and cook for 25-30 minutes until lentils are tender. Remove bay leaf and drain the lentils in a fine mesh strainer, reserving 2-3 tbsp of the cooking water.
While the lentils are cooking, heat the olive oil in a medium skillet over medium heat. Once hot, add the onions and cook until they are soft and translucent, about 3-5 minutes. Add garlic and red pepper flakes and cook and stir for an additional minute. Transfer to a food processor.
Place the cooked lentils, 2 tbsp of cooking liquid and cumin in the food processor and blend until completely smooth, adding the final tbsp of cooking liquid if needed. (It will thicken considerably once it's been refrigerated). Remove the blade, add chopped olives and mix well. Refrigerate a couple hours before serving.