Red Lentil Dip with Sun-Dried Tomatoes
If you’re looking for a dip that’s creamy, wholesome, and bursting with umami flavor, this Red Lentil Dip with Sun-Dried Tomatoes is about to become a new favorite. With the earthiness of red lentils, the sweet tang of sun-dried tomatoes, and the depth of balsamic vinegar, this dip brings together bold flavors in a silky, protein-rich spread. It’s perfect for scooping with crackers, spreading on sandwiches, or adding a pop of flavor to grain bowls and salads.
Why You’ll Love This Red Lentil Dip
- Easy to make: Only one pot and one blender needed.
- Budget-friendly: Made from pantry staples.
- Nutrient-rich: Full of fiber, plant protein, and minerals.
- Flavor-packed: Bold and tangy with balanced richness.
- Vegan and gluten-free: Naturally allergen-friendly.
Whether you’re entertaining or just meal-prepping for the week, this Red Lentil Dip is a go-to that checks all the boxes.
Why Red Lentils?
Red lentils are an absolute gem in the legume family. Not only do they cook quickly—just about 10–15 minutes—but they also break down into a soft, creamy consistency, making them ideal for dips and spreads. Here’s what makes them special:
- Nutrition: Packed with plant-based protein, fiber, iron, and folate, red lentils are a nutritional powerhouse.
- Texture: Unlike green or brown lentils, red lentils cook to a soft, almost puree-like texture without needing blending. This makes them ideal for dips.
- Flavor: Their mild, slightly sweet taste allows bold ingredients like garlic, vinegar, and sun-dried tomatoes to shine.
About the Ingredients
Red Lentils. These provide the creamy base and hearty structure. Cooked with just water, they form a neutral canvas for building layers of flavor.
Sun-Dried Tomatoes in Oil. Sun-dried tomatoes offer a rich, tangy-sweet intensity. Using the oil-packed variety adds both flavor and smoothness. Their umami punch elevates the dip from simple to sophisticated.
Tahini. This sesame paste brings a nutty, earthy undertone while contributing to the creamy mouthfeel. It’s a subtle but essential element that ties the flavors together.
Garlic. Two cloves bring a mellow bite once blended, offering aromatic depth and complexity.
Balsamic vinegar. Its fruity acidity balances the sweetness of the sun-dried tomatoes and the richness of the tahini. It’s a secret weapon that adds brightness.
Paprika. This adds warmth and gentle smokiness. Sweet paprika works beautifully here, but feel free to use smoked if you want deeper flavor.
Optional Garnishes
Top the finished dip with:
- A drizzle of sun-dried tomato oil or olive oil
- A sprinkle of sesame seeds
- A dusting of paprika
- Torn fresh basil leaves
Serving Suggestions
This Red Lentil Dip is endlessly versatile. Try it:
- As a party appetizer with crackers, pita chips, or vegetable sticks
- Spread on toast with avocado or roasted veggies
- In wraps and sandwiches instead of mayo or hummus
- As a grain bowl component—dollop on quinoa, rice, or couscous
- On baked potatoes or roasted sweet potatoes for a creamy contrast
Red Lentil Dip Variations and Add-Ins
Want to mix things up? Here are some ideas to customize your dip:
- Add lemon juice instead of vinegar for a brighter tang
- Use roasted garlic for a mellow, sweet flavor
- Spice it up with chili flakes or cayenne
- Swap tahini for cashew butter or olive oil if you’re not a sesame fan
- Use smoked paprika for a deeper, barbecue-like flavor
- Add fresh herbs like parsley, cilantro, or dill for a green twist
- Top with chopped olives or capers for a briny finish
Make Ahead and Storage Tips
This dip is perfect for meal prep:
- Storage: Keep in an airtight container in the fridge for up to 5 days.
- Freezing: It freezes well! Freeze in small containers for up to 3 months. Defrost overnight in the fridge and stir before serving.
- Make ahead: You can cook the lentils in advance and store them in the fridge for up to 3 days before blending.
FAQs: Red Lentil Dip
Can I use green or brown lentils instead?
Not recommended. Green or brown lentils don’t break down as easily and have a firmer texture and earthier flavor. For the creamy, smooth texture of this dip, red lentils are ideal.
Are sun-dried tomatoes in oil necessary?
Yes, they make a difference. Oil-packed sun-dried tomatoes are more tender and flavorful. Plus, the oil itself can be used to enhance the dip. If you’re using dry-packed ones, soak them in warm water or olive oil for 30 minutes before blending.
Can I make this Red Lentil Dip without a blender?
You can use an immersion blender or even a food mill, but for the smoothest texture, a food processor or high-speed blender works best.
Is this Red Lentil Dip spicy?
No, the paprika adds warmth but no heat. If you like spicy dips, feel free to add a pinch of chili flakes or cayenne pepper.
Can I serve it warm?
Absolutely. While it’s commonly served chilled or at room temperature, you can gently warm it for a cozy spread. Just don’t let it get too hot or the flavors may dull.
What does it pair well with?
- Crunchy crackers
- Soft pita
- Raw veggies (carrot sticks, bell pepper, cucumber)
- Toasted sourdough
- Roasted cauliflower or sweet potato wedges
It also works beautifully as a condiment in grain bowls or alongside Mediterranean-style mezze.
Can I double the recipe?
Definitely! Just make sure your blender or food processor is large enough. You can also blend in batches and combine everything at the end.
Can kids eat this Red Lentil Dip?
Yes, it’s very kid-friendly! The creamy texture and sweet-tangy flavor are appealing to young palates. You can omit the garlic or reduce it if they’re sensitive to strong flavors.
How do I thicken or thin the Red Lentil Dip?
- Too thick? Add a tablespoon or two of water, oil, or lemon juice while blending.
- Too thin? Add a few more sun-dried tomatoes or let the dip chill in the fridge—it thickens as it cools.
Check out more recipes:
Savory Chickpea Granola Clusters
Red Lentil Dip with Sun-Dried Tomatoes
Ingredients
- 1 cup dry red lentils
- 2 cups water
- 8 sun-dried tomatoes in oil
- 1 tbsp tahini
- 2 cloves garlic
- 1 tsp paprika
- ½ tsp salt
- 1 tbsp balsamic vinegar
Garnishes (optional)
- sesame seed
- olive oil or sun-dried tomato oil
- paprika powder
- fresh basil leaves
Instructions
- Rinse red lentils under cold water. Add to a saucepan with 2 cups water. Bring to a boil, then reduce heat and simmer for 10–15 minutes, until soft and water is absorbed. Let cool slightly.
- In a food processor or blender, combine cooked lentils, sun-dried tomatoes (drained), tahini, garlic, balsamic vinegar, paprika, and salt. Blend until smooth. Add a bit of water or reserved oil if needed to reach desired consistency.
- Taste and adjust seasoning. Spoon into a serving bowl and top with your choice of garnishes. Serve it and enjoy!
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