red lentil dip

Not everything I buy second hand is old. I recently bought a great Kenwood food processor at the op shop for $25.  It works perfectly and has a juicer attachment which is pretty cool if I need to juice lots of lemons (and actually I sometimes do).

I bought it because my old one had broken and this was just there when I needed it.

I have it out at the moment as I am finalising the food to make for the Fairfield Maker’s Market on this Friday night. I am making about 100 serves of something for dinner. Last time we had it I made indian – curry and rice, raita, papadums etc.  This time I am thinking middle eastern – I am keen on a bit of a modified version of George Colombaris’ cypriot grain salad, with some chicken or a lamb tangine and some couscous, but I can’t decide on the details.

And on Monday I made Donna Hay’s lentil puree  to see what I thought about it as part of a dips platter.


making red lentil dip with my food processor –

It tastes pretty good!  The lentils still have a bit of texture but are cooked enough.  The nuttiness is nice.  It is quite garlicky. Donna recommends serving it with flatbread.  If I use it on Friday I will serve it alongside a beetroot and dill dip for a bit of colour, taste and texture variation, and maybe some olives and dolmades.

Here’s the recipe.  It’s super simple.


red lentil dip, beetroot and dill dip and olives –

Red Lentil Dip

Boil 1 cup of red lentils with 1.5 cups of water for 2 minutes, then cover and sit for 12 minutes.  Put the lentils into a food processor with 1/3 cup of olive oil, 1/4 cup of lemon juice, 1 clove of crushed garlic, salt to taste and 1 teaspoon of cumin.  Blend.

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