Red Lentil Dip

Name: Red Lentil Dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 1 cup (200 g) dried red lentils, rinsed; 2½ cups (600 ml) water, for cooking lentils; 1 cup (150 g) roasted red peppers, jarred and drained, drained well (or freshly roasted); 3 cloves (9 g) garlic cloves, minced; 3 tbsp (45 ml) fresh lemon juice, freshly squeezed; 3 tbsp (45 ml) extra-virgin olive oil; 1½ tsp (3 g) ground cumin; ½ tsp (3 g) fine sea salt; 2 tbsp (30 g) tahini (sesame seed paste), at room temperature (optional); ½ tsp (1 g) smoked or sweet paprika, for garnish (optional)

From the MyKitchenBank Kitchen

A smooth, creamy Middle Eastern-inspired dip made with protein-rich red lentils, roasted red peppers, and warm spices. This vegan and gluten-free appetizer comes together quickly and can be made ahead. Serve warm or chilled with pita bread, crackers, or fresh vegetables.

Prep: 15 min
Cook: 20 min
Wait: 5 min
Total: 40 min
Makes: About 2 cups (8 servings of ¼ cup each)

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Steps

Before you start

Gather all ingredients and read through the recipe
Have 2.5 cups water ready to boil for the lentils
If using fresh roasted peppers instead of jarred, roast 2 to 3 red peppers and let them cool completely before peeling

1
Cook the lentils
- Rinse 1 cup dried red lentils in a fine mesh strainer under cool water until the water runs clear, about 30 seconds.
- In a medium saucepan, bring 2.5 cups water to a boil over high heat.
- Add the rinsed lentils, stir gently, and return to a boil.
- Reduce heat to medium-low, partially cover the pan with a lid, and simmer for 18 to 22 minutes, until the lentils are completely soft, tender, and breaking apart easily.
- The texture should be creamy, not chalky or firm.
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Ready when: Lentils are completely soft and falling apart easily; not chalky, firm, or undercooked
Tip: Red lentils cook quickly and can go from perfect to mushy in a minute or two. Check at the 18-minute mark to avoid overcooking.
2
Drain the lentils
- Remove the pan from heat and pour the cooked lentils into a fine mesh strainer.
- Drain well, pressing gently with a spoon to remove as much excess liquid as possible.
- Allow the drained lentils to cool for about 5 minutes.
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Ready when: Lentils have drained completely and cooled slightly
Tip: Don't skip the draining step—excess water will dilute the dip and make it watery and thin. Press gently to release water without breaking up the lentils.
3
Blend until smooth
- Transfer the cooled drained lentils to a food processor.
- Add 1 cup drained roasted red peppers, 3 minced garlic cloves, 3 tablespoons fresh lemon juice, 3 tablespoons olive oil, 1.5 teaspoons ground cumin, 2 tablespoons tahini, and 0.5 teaspoon salt.
- Blend for 2 to 3 minutes, scraping down the sides of the bowl as needed, until the mixture is completely smooth and creamy with no visible chunks or grittiness.
- If the dip is too thick and doesn't blend smoothly, add 1 to 2 tablespoons water, 1 tablespoon at a time, and blend again until you reach your desired consistency.
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Ready when: Smooth, creamy texture with no visible chunks or grittiness; similar in consistency to hummus
Tip: Blend longer than you might think you need to—this dip should be silky and creamy. If it's too thick, add water very gradually; you can always add more, but you can't remove it.
4
Season and serve
- Taste the dip and adjust the seasoning as needed—add more lemon juice for brightness and acidity, more cumin for earthiness and warmth, or more salt for depth.
- Transfer to a serving bowl.
- Optional: Drizzle with a small amount of extra olive oil and sprinkle 0.5 teaspoon smoked or sweet paprika on top for color and subtle smokiness.
- Serve at room temperature or chilled with warm pita bread, fresh vegetables (cucumber slices, bell pepper strips, or carrot sticks), or crackers.
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Tip: Taste as you go—this dip can handle more garlic, acid, and salt than you might expect. A squeeze of fresh lemon really brightens all the spice flavors.

Good to know

Tips

For a chunkier, more rustic dip with visible texture, blend for only 1 to 2 minutes instead of 3 minutes. This keeps small flecks of lentil and pepper visible.
Add 1 to 2 tablespoons pomegranate molasses or red wine vinegar to the blender for extra tang and depth; this addition is traditional in some Middle Eastern versions.
To serve as a warm dip, transfer the blended mixture to a small saucepan and warm gently over low heat for 2 to 3 minutes, stirring often. Do not boil, as high heat may cause the oil and lentils to separate.
For extra creaminess and richness, blend in 2 to 3 tablespoons additional tahini, or replace some of the olive oil with tahini for a more sesame-forward flavor profile.

Make ahead

Yes. The dip can be made up to 4 days ahead and stored covered in an airtight container in the refrigerator. You can also freeze it for up to 3 months in an airtight freezer-safe container. Thaw in the refrigerator overnight before serving, and stir well since it may separate slightly.

Storage & reheating

Room temperature: up to 2 hours in an airtight container or bowl loosely covered with plastic wrap. Refrigerator: up to 4 days in an airtight container; the dip will firm up slightly when cold. Freezer: up to 3 months in an airtight freezer-safe container. To serve: Bring to room temperature or serve chilled directly from the refrigerator; do not microwave, as heat may cause the olive oil to separate.

Substitutions

dried red lentils → Yellow or brown lentils. These will have a slightly firmer, less creamy texture. Use the same amount and cook for 25 to 30 minutes instead of 18 to 22 minutes. The dip will be less smooth but still delicious.
roasted red peppers, jarred and drained → Canned or freshly roasted red peppers. Use 1 cup (about 150 grams), drained and patted dry very well. Taste and adjust seasoning, as canned peppers are sometimes saltier than jarred or fresh.
tahini (sesame seed paste) → Omit entirely, or replace with 2 tablespoons Greek yogurt. Omitting tahini gives a lighter dip with less richness. Greek yogurt adds creaminess and tang but will make the dip tangier and less earthy.
smoked or sweet paprika → Smoked paprika. Use 0.5 teaspoon smoked paprika for a deeper, more complex smoky flavor. Smoked paprika is more assertive, so taste before adding additional amounts.