Persian Red Lentil Dip

Nice dip.  This recipe makes a LOT!  I turned the leftovers into a soup the following night for dinner… which was GREAT!  Oddly, I think it was a better soup than a dip.


2 tbsp virgin olive oil
½ cup onion, finely diced
2 garlic cloves, minced
¼ red chilli, finely minced
1 cup organic red lentils
1 cup sweet potato, diced
2 tbsp bulgur wheat
1 tbsp sweet paprika
3 cups water
1 tbsp sea salt
2 tbsp lemon juice
1 tbsp coriander, chopped
1 tbsp fresh mint, chopped

MethodIn heavy pot, saute the onion, garlic and chilli in a tablespoon of olive oil. Once soft and fragrant (about 5 minutes), add the lentils, sweet potato, bulgur, sweet paprika and top with water. Bring to a boil, lower, cover and simmer for 30 minutes.

When lentils are done, whisk with a wooden spoon or puree in the food processor, adding salt, lemon juice and the remaining tablespoon of olive oil. Remove and stir in the fresh herbs.

To serve

Serve red-hot with dollops of lemony yogurt and crisped pita bread for scooping up. Or refrigerate for tomorrow’s lunch.

Makes 3 cups

Author: Tony Chiodo


One thought on “Persian Red Lentil Dip

  1. Pingback: Menu - Middle Easter Finger Food « Bite Me

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