Spicy Curried Lentil and Coconut Dip

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Craving a dip that packs a punch? Look no further than this Curried Lentil and Coconut Dip! It’s the perfect blend of flavors and textures, making it a standout choice for your next gathering or a cozy night in. Easy to whip up and packed with nutrition, this dip is sure to impress your guests and keep you coming back for more.

This recipe combines the earthy goodness of lentils with the creamy richness of coconut milk and aromatic spices. Whether you’re serving it with crunchy veggies or warm pita bread, the depth of flavor in this dip will leave everyone wanting the recipe.

Deliciously Unique Dip

This Curried Lentil and Coconut Dip is rich and creamy with a hint of spice, making it both satisfying and exotic. The combination of lentils and coconut creates a velvety texture that perfectly complements the warm, fragrant spices.

Ingredients

1 cup red lentils, rinsed
1 can (14 oz) coconut milk
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon turmeric
Salt and black pepper to taste
1 tablespoon olive oil
Fresh cilantro for garnish
Vegetable sticks or pita chips for serving

Instructions

Cook the Lentils: In a pot, combine the rinsed lentils with 2 cups of water. Bring to a boil, then reduce heat and simmer for about 15 minutes until lentils are soft. Drain and set aside.
Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, cooking until softened and fragrant (about 3-4 minutes).
Add Spices: Stir in curry powder, cumin, and turmeric, cooking for another minute until spices are well combined.
Blend the Dip: In a blender or food processor, combine the cooked lentils, sautéed onion mixture, and coconut milk. Blend until smooth and creamy. Adjust seasoning with salt and pepper.
Serve: Transfer the dip to a serving bowl, garnish with fresh cilantro, and serve with vegetable sticks or pita chips.