Red Lentil Dip with Sun-Dried Tomatoes
This creamy Red Lentil Dip with Sun-Dried Tomatoes is a protein-rich, flavor-packed spread made with cooked red lentils, tahini, garlic, and tangy balsamic vinegar. Perfect for dipping, spreading, or adding to bowls and wraps, it’s easy to make and naturally vegan and gluten-free.
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!