Easy Instant Pot Lentil and Tomato Dip

Name: Easy Instant Pot Lentil and Tomato Dip
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 1 cup (200 g) red lentils, rinsed and drained, rinsed and drained; 1 can (14.5 oz) (411 g) canned diced tomatoes with juice; 1½ cups (360 ml) vegetable broth or water; 4 cloves (20 g) garlic cloves, minced, minced; 3 tablespoons (45 ml) extra virgin olive oil; ⅓ cup (8 g) fresh basil leaves, loosely packed, fresh; 2 tablespoons (30 ml) fresh lemon juice; to taste kosher salt; to taste freshly ground black pepper; ¼ teaspoon (½ g) red pepper flakes (optional); ¼ cup (25 g) grated Parmesan cheese, finely grated (optional)

From the MyKitchenBank Kitchen

A warm, protein-rich dip made with red lentils, bright tomatoes, and fresh basil, cooked quickly in the Instant Pot. Smooth and creamy without any cream, this dip is perfect for entertaining or a simple appetizer. Serve with crackers, toasted bread, or vegetable sticks.

Prep: 10 min
Cook: 12 min
Wait: 8 min
Total: 30 min
Makes: 2 cups (480 ml) dip, about 8 servings

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Steps

Before you start

Measure out all ingredients before starting
Have the Instant Pot trivet and lid ready
Serve the dip warm or at room temperature

1
Add ingredients to pot
- Pour 1.5 teaspoons olive oil into the Instant Pot.
- Add the rinsed red lentils, canned tomatoes with their juice, vegetable broth, and minced garlic.
- Stir to combine, scraping up any bits from the bottom of the pot.
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Ready when: All ingredients are evenly mixed
Tip: Scrape the bottom of the pot thoroughly to prevent the 'burn' warning from triggering.
2
Pressure cook lentils
- Secure the lid on the Instant Pot.
- Set the valve to sealing.
- Cook on high pressure for 8 minutes.
- This will soften the lentils and infuse the tomato and garlic flavors.
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Ready when: Pressure indicator shows the pot is pressurized
Tip: Do not open the lid during cooking. The pot will beep when done.
3
Natural pressure release
- Once cooking is complete, allow the Instant Pot to release pressure naturally for 5 minutes.
- Then carefully turn the valve to venting to release any remaining steam.
- Wait another minute before opening the lid.
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Ready when: No steam escapes when you move the valve, and the pot is cool enough to touch
Tip: Move slowly when releasing steam to avoid burns. Keep your face away from the steam vent.
4
Blend dip smooth
- Using an immersion blender, blend the lentil mixture directly in the pot for 2–3 minutes until completely smooth.
- If you prefer a chunkier texture, blend for only 1 minute.
- Transfer to a bowl if using a regular blender.
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Ready when: Mixture is creamy and uniform in color, with no visible whole lentil pieces (or to your desired texture)
Tip: If the dip seems too thick, add a little warm water (1 tablespoon at a time) and blend again.
5
Finish with basil and oil
- Stir in the fresh basil leaves, remaining 1.5 tablespoons olive oil, and lemon juice.
- Taste the dip and season with kosher salt and freshly ground black pepper to your preference.
- Add red pepper flakes if you like a gentle heat.
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Ready when: Basil is incorporated, lemon juice brightens the flavor, and seasoning is balanced
Tip: Taste before adding salt—tomatoes and vegetable broth both contain sodium. Add seasoning gradually.
6
Stir in cheese and serve
- If using Parmesan, fold it into the warm dip for extra richness.
- Transfer to a serving bowl and drizzle with a little extra olive oil.
- Serve warm with crackers, toasted bread, or vegetable sticks.
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Ready when: Dip is creamy, warm, and ready to serve
Tip: The dip will continue to thicken slightly as it cools; serve it warm for the creamiest texture.

Good to know

Tips

For a creamier dip without dairy, blend in 2–3 tablespoons of tahini or cashew cream at the end.
Red lentils break down easily, so they naturally create a creamy dip without the need for cream or butter.
If you don't have an Instant Pot, simmer the ingredients in a covered pot on the stovetop for 25–30 minutes until the lentils are very soft, then blend.
Drizzle a little more olive oil and sprinkle fresh basil on top just before serving for a professional presentation.

Make ahead

Make the dip up to 2 days ahead and store in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring often, until warm. Add a splash of water if needed to reach your desired consistency. You can also freeze it for up to 3 months in an airtight container; thaw in the fridge and reheat the same way.

Storage & reheating

Room temperature (up to 2 hours if serving warm), refrigerator (up to 3 days), freezer (up to 3 months). Reheat on the stovetop over medium-low heat or in the microwave at 50% power in 1-minute intervals, stirring between each, until warm.

Substitutions

fresh basil leaves → 2 teaspoons dried basil or 1 teaspoon Italian seasoning. Add dried herbs with the lentil mixture before pressure cooking for better flavor development.
vegetable broth or water → chicken broth or water. Water works fine; the dip will be slightly milder in flavor.
red lentils, rinsed and drained → yellow lentils (split peas are not recommended as they are less sweet). Yellow lentils cook in the same time and create a similar texture. Red lentils are preferred for their sweetness.
grated Parmesan cheese → pecorino Romano or grated Asiago cheese. Use the same amount for a more assertive, salty flavor.