Charred Green Lentil and Herb Oil Dip

Name: Charred Green Lentil and Herb Oil Dip
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 1 cup (200 g) green lentils (Puy lentils preferred), rinsed and drained; 3 cups (720 ml) water; ¾ teaspoon (5 g) kosher salt; 3 garlic cloves, minced; 3 tablespoons (45 ml) fresh lemon juice; ¼ cup (60 ml) extra-virgin olive oil; ½ cup (20 g) fresh flat-leaf parsley, loosely packed; ¼ cup (10 g) fresh dill, loosely packed; 3 tablespoons (10 g) fresh mint leaves, loosely packed; ½ teaspoon (1 g) ground cumin; to taste freshly ground black pepper; 2 tablespoons (30 ml) water

From the MyKitchenBank Kitchen

A vibrant, smoky Mediterranean dip made from charred green lentils finished with aromatic herb oil and bright lemon juice. The lentils develop a subtle char in the skillet before simmering, creating depth and complexity. Finished with a drizzle of herb-infused olive oil, this dip has a creamy texture with fresh, herbaceous notes. Serve warm or at room temperature with pita, vegetables, or crackers.

Prep: 15 min
Cook: 35 min
Wait: 10 min
Total: 1 hr
Makes: About 2 cups (480 ml)

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Steps

Before you start

Have all ingredients prepped and measured
Bring water to a boil before adding lentils
Make the herb oil while lentils cool slightly for maximum freshness

1
Char the lentils
- Heat the large skillet over medium-high heat for 2 minutes.
- Add the rinsed green lentils (dry, no oil) and toast them in the dry skillet, stirring frequently with a wooden spoon, for 3–4 minutes.
- You'll hear them click gently against the pan as they char slightly and develop a toasted aroma.
- Some lentils will darken to a deeper green or light brown.
- This step builds a subtle smoky foundation.
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Ready when: Lentils are fragrant and 20–30% show light charring
Tip: Don't skip this step—it creates the signature smoky flavor. Keep stirring so they toast evenly without burning.
2
Simmer the lentils
- Bring the 3 cups (720 ml) of water to a boil in the medium saucepan.
- Carefully add the charred lentils and salt.
- Return to a boil, then reduce heat to low, cover partially, and simmer for 20–22 minutes, stirring occasionally.
- The lentils should be tender but still hold their shape, not mushy.
- Reserve ½ cup (120 ml) of the cooking liquid before draining.
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Ready when: Lentils are completely soft when bitten but retain their form
Tip: Simmer gently to keep lentils intact; vigorous boiling breaks them apart.
3
Make the herb oil
- While the lentils cook, combine the parsley, dill, mint, and 2 tablespoons (30 ml) water in the blender.
- Pulse 3–4 times until the herbs are chopped but not fully puréed.
- Add ¼ cup (60 ml) of olive oil and pulse once more just to combine.
- You want a chunky, vibrant green oil, not a smooth paste.
- Set aside.
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Ready when: Herb oil is coarse and bright green with visible herb pieces
Tip: Don't over-blend or the herbs will turn brown and bitter. Keep the texture slightly chunky for visual appeal.
4
Blend the lentil base
- Drain the cooked lentils, reserving the ½ cup cooking liquid.
- Transfer the warm lentils to the food processor or blender.
- Add the minced garlic, lemon juice, cumin, and 3 tablespoons (45 ml) of the reserved cooking liquid.
- Pulse until you reach a thick, creamy consistency with small chunks still visible—think hummus texture.
- Taste and adjust salt and pepper as needed.
- If the dip is too thick, add the remaining cooking liquid 1 tablespoon at a time until it reaches your desired consistency.
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Ready when: Dip is creamy and spreadable with a light crumb texture
Tip: Blend while the lentils are still warm so they break down more easily. Don't overmix or the dip will be gluey.
5
Finish and serve
- Transfer the lentil dip to a serving bowl or shallow dish.
- Drizzle the herb oil over the top in a spiral pattern or to taste.
- Reserve any extra herb oil on the side.
- Serve warm or let cool to room temperature (the flavors deepen as it cools).
- Accompany with warm pita bread, fresh vegetables, or grain crackers.
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Tip: If serving cold, give the dip a stir before plating to recombine any oil that separates.

Good to know

Tips

To boost the char flavor, let the toasted lentils cool on the skillet for 1 minute after charring, which continues the Maillard reaction.
For a silkier dip, add 2 tablespoons of tahini to the blender along with the lentils; it rounds out the flavors and adds richness.
If the herb oil separates or turns dull during storage, re-whisk it gently or make a fresh batch just before serving.
This dip shines with warm pita bread or vegetable crudités (cucumber, bell pepper, radish, carrots) to balance its earthiness with freshness.

Make ahead

Prepare the dip up to 2 days ahead and store covered in the refrigerator. Make the herb oil no more than 2 hours before serving for maximum color and freshness. Let the chilled dip come to room temperature and stir well, then top with fresh herb oil just before serving.

Storage & reheating

Room temperature: up to 4 hours. Refrigerator: up to 3 days, covered. To reheat, transfer to a small pot, add a splash of water or lemon juice, and warm gently over low heat, stirring occasionally. Freezer: up to 3 months (without herb oil); thaw overnight in the refrigerator and reheat gently. The herb oil is best added fresh from the fridge just before serving.

Substitutions

green lentils (Puy lentils preferred) → Brown or French lentils. Brown lentils will be slightly earthier and less delicate; they're heartier but may require an extra 2–3 minutes of simmering and will break down more easily.
fresh dill, loosely packed → Fresh basil or additional parsley. Dill is grassy and light; basil adds warmth and complexity. Use the same amount.
fresh lemon juice → Fresh lime juice. Lime creates a brighter, more assertive acidity that works well with the cumin. Use the same amount.
ground cumin → Smoked paprika (0.25 teaspoon). Paprika echoes the charred lentils and adds a subtle spice. Use half the amount and taste as you go.