Vegan Lentil Dip

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Vegan Lentil Dip

 

3 cups Lentils, cooked

1 Onion, medium size

1 (6-oz.) can Tomato Paste

1/2 cup Lemon Juice, fresh squeezed to taste

1 cup Water

1 tbsp. Chili Powder

1 tbsp. Cumin, ground

1-1/2 tsp. Basil, dried

1-1/2 tsp. Cilantro, dried or 1 1/2 T. fresh minced

Harissa, Hot Sauce or Cayenne Pepper, to taste

1/16 tsp. Stevia Extract Powder, or sweetener of choice (optional to sweeten)

 

 

 

 

 

(To cook lentils, place 1 lb. of cleaned and rinsed lentils in a pot with 5 cups

of water. Bring the water to a boil, cover the pot, and lower the heat to

simmer. Continue cooking until all of the water is absorbed into the lentils.

Leftover lentils can be stored in the refrigerator in a covered container for

several days.)

 

Place 3 cups of the cooked lentils in the container of a high speed blender.

 

Peel and wash the onion, cut into chunks, and add to the blender container,

along with the other ingredients. Cover the container, and run the blender at

high speed until the ingredients are creamy smooth. Use the tamper as necessary

to ensure complete mixing.Serve and enjoy!

 

Makes about 3 cups (12 one-quarter cup servings)

 

Source: All Creatures dot org

Formatted by Chupa Babi: 06.20.08

 

Lentil dip is also great on a baked potato, as a sandwich spread, and as a salad

dressing. Leftovers can be stored in a covered container in the refrigerator

for a few days.

 

ChupaNote: Replacing the tomato sauce with your choice of heat salsa gives a

spicier result.

 

This makes a great torte filling between layers of whole wheat tortillas, and

fresh minced veggies. Top with salsa, guacamole, soy sour cream, and minced

onions and you have a lovely entree. Don't forget to sprinkle with red pepper

flakes!

 

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