We’re hosting the company Christmas party (the company I write social media content for) and 1/4 of them are vegans and vegetarians! As usual, I really didn’t feel like making two different things so other than 2 fish and 3 meat dishes, everything else is going to be vegan! I’m even testing my skills with some pretty interesting desserts and VEGAN CHEESE! Stay tuned, I’m looking forward to learning to cook gourmet vegan. BTW, thank you to a long-time friend and colleague (and loyal reader) Michela, who offered some excellent suggestions ❤️.
Did you know that purée-ing (with a stick blender) cooked red lentils become so incredibly creamy that it tastes like you’ve added cream or butter to it? It makes an incredible dip and it also could be used as a base for a gluten free, even vegan white sauce! I make a large batch and freeze in an ice cube tray for quick additions to ‘cream’ up a sauce! Recently, we had an incredible cauliflower-lentil ‘Alfredo’ sauce which was TDF! So good. Next time I make it I’ll be sure to jot the ingredients down and actually measure everything!
A few years ago I won the runner-up prize for a photo contest from Roger Mooking (a celebrity chef here in Toronto), the prize was a Crock Pot with a mini heated dip pot. The crock pot croaked last year but the mini dip pot goes on. I don’t know about you, but I have never liked using this unattractive pot on my buffet table, so about a year or so ago I did some testing to see how hot it actually gets and was quite surprised that you could actually cook in it! The temperature gets to around 165F which would be enough to cook meat, but I wouldn’t suggest it. It is however, perfect to make a batch of beans or lentils for dip! I’ve been using it almost every week to make healthy bean or lentil dips. So if you have one sitting on a back shelf gathering dust, bring it out and put it to good use. Put it on before you go to work and when you get home you have a delicious dip or base for a creamy soup or sauce.
Creamy Red Lentil Dip
An original Kitcheninspirations recipe.
Makes about 250 mL (1 cup) of dip
Ingredients:
- 1/2 c red lentils
- 1 cup water or vegetable stock
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp sea salt
- 1 tbsp dehydrated onion flakes
- 1/2 tsp granulated garlic
- 1-2 tbsp lemon juice
- 1/2-1 tsp toasted sesame oil
Directions:
- Add all ingredients except lemon juice and toasted sesame oil to a mini dip crock pot, stir and then cover.
- Plug it in (only way to turn it on) and cook for 3-4 hours or when lentils are very soft.
- Turn hot cooked lentils into a tall container. Purée using a stick blender until smooth and creamy adding lemon juice and toasted sesame oil to taste. Refrigerate until needed.
Additional Flavours:
- “Hummus”: to the recipe above, add additional finely chopped fresh garlic at the end as you purée to give it more of a hummus flavour.
- Curry Dip: omit the lemon juice and toasted sesame oil and add 1/2 tsp curry powder with 2 tbsp coconut milk powder at the purée stage.
- Oven dried tomato dip: Omit the cumin, coriander, lemon juice and sesame oil. Add to cooked lentils, 1 tbsp chopped oven (or sun dried) tomatoes plus 1 or 2 fresh basil leaves and purée until creamy and smooth.
Notes:
- Other lentils (like green or du puys) don’t turn out as creamy, I’ve tried them and seriously prefer red.
- I use granulated garlic (not the same as garlic powder) and dehydrated onions in this recipe because we preferred the end taste over cooking fresh cloves and onions in the mini crock pot. For whatever reason, the mini crock gave the garlic a very unusual flavour.
- To make a base for ‘cream’ sauce, omit everything but the lentils, water and salt. Purée when cooked, allow to cool and freeze in ice cube tray for future use.
- Note on December 8: Lentils cook in far less time than the prescribed 3-4 hours, it’s just that I’ve left it on for that length and the result was what I wanted, totally mushy and easily puréed lentils. If you’re around and can unplug the little dip warmer when the lentils are first cooked, then be my guest.
Do you know how many red lentils I have in my pantry?! I went on a kick for a while and then moved on uninspired. You have just reignited that inspiration! Creamy lentils used as cream in sauce and soups? Genius as usual. I can’t wait to try that and this dip. It looks like a creamy hummus. Yum!
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Oh! I’ve missed this post! Now I understand why you have been making vegan treats recently… It’s so clever of you to test the recipes before serving (I’m often too lazy to do it..). The dip looks amazing! I’d never guess it’s from red lentils.
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A very creamy tasty appetizing dip that is also good for you & those crackers look stunning too! MMMMM. 😊😊
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I feel like I could fall asleep, snuggling into the fluffiness that is this lentil dip 😀
Cheers
Choc Chip Uru
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Such a creamy dip, Eva, and I never would have guessed it was vegan with lentils as its base. Then again, vegan cooking has come a long way in but a few years and nothing should surprise me. I have seen a vegan Alfredo sauce made with cauliflower but do not recall lentils used. Either way, if the flavor is spot on, why not go the healthier route?
Like others have said, I look forward to seeing what else you’ll be preparing. I’m certain your guests are sure to be pleased. 🙂
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the onion flakes are a nice addition. I have never thought to add that into my hummus or lentil dips but such a great idea bc it gives that onion flavor but without the texture of onions. This looks amazing
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That is a very creamy dip. Good luck with catering for the party. I’m okay with vegetarian cooking but I find vegan cooking quite a challenge. I’m always just about to throw an egg in there or a bit of cheese and then I remember! xx
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I’m excited about this recipe Eva — it does look wonderfully creamy. I’m curious how much the cooking method (for a long period in the crockpot) contributes to this texture and whether the same result would arise from pureeing a simply cooked lentil, for example. I use my crockpot at least once a week this time of year, so it’s readily available :D. Can’t wait to see what else you cook up on the gourmet vegan front… how fun. If you’re looking for more inspiration, Oh She Glows is one of my favorite vegan blogs.
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Looks super yummy and super simple! I love that combination! Thanks for suggesting this great way to serve lentils, which we love in our house. Awesome idea.
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Thanks Michela, I have quite a few Vegan recipes coming up.
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I’m sure the vegetarians/vegans appreciate having something they can enjoy for a change. With interesting crackers and veggies sticks, I’m sure the dip will be a hit.
I’ve stored 45 falafels in my freezer in anticipation of a New Year’s party pot luck just for this reason. 🙂
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Great idea Maria, I still haven’t tried remaking the falafels but one day I will try to find your recipe and have another go at it. BTW, I tried finding your post on how to make super creamy hummus and wasn’t able to, if you have a moment, can you send me the link?
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The falafel recipe is here.
http://a-boleyn.livejournal.com/160933.html
The extra creamy hummus recipe is here. I realized I hadn’t tagged it ‘middle eastern’ which would have narrowed the search down.
http://a-boleyn.livejournal.com/136115.html
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Thanks Maria
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What an amazing texture on this dip, Eva, wow… so appetising.
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Thank you Lizzy.
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The texture of that dip looks so smooth Eva! There seem to be more vegans at the table nowadays too so it is very handy to have. And great that you’ve made a lot of use of an item that you previously hadn’t!
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Thanks Lorraine, it’s surprisingly creamy and velvety.
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It sounds like your friends will enjoy this dip.
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Thanks Karen, I’m sure no one will go hungry!
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My favorite part of this recipe is that you have posted several variations — all of which sound delicious. Can’t wait to see what else you are serving.
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Hi Sharyn, thank you for your comment. I do have quite a few vegan recipes geared up over the coming weeks.
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That dip looks almost fluffy – what a great texture for a dip.
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Thanks Maureen, it’s quite addictive.
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What a fabulous idea and I have everything on hand so will definitely be making this later this week.
Have a wonderful day.
🙂 Mandyxo
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Thanks so much, I hope you like it.
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It looks super duper creamy!
p.s why did lentils take so long to cook? I meant I usually cook them 7 mins for the salad, 10 mins for the soup. 3-4 hrs?
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Hi Angie, the dip warmer doesn’t have a timer and the first time I tried it, it worked out perfectly, emmulsifying the lentils.
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