Roasted Green Lentil and Herb Oil Dip

Name: Roasted Green Lentil and Herb Oil Dip
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 1 cup (200 g) green lentils (French lentils), rinsed and drained, rinsed and drained; 4 cloves (20 g) garlic cloves, unpeeled, unpeeled; 4 tbsp (60 ml) extra-virgin olive oil, divided; 1½ tsp (9 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 3 tbsp (45 ml) fresh lemon juice; 3 tbsp (45 ml) water; 1 cup (25 g) fresh parsley, roughly chopped, roughly chopped; ¼ cup (6 g) fresh mint leaves, roughly chopped, roughly chopped; 2 tbsp (5 g) fresh dill, roughly chopped, roughly chopped; ¾ cup (180 ml) extra-virgin olive oil; ¼ tsp (½ g) crushed red pepper flakes (optional); ½ tsp (1 g) lemon zest, finely grated from 1 lemon (optional)

From the MyKitchenBank Kitchen

A Mediterranean dip celebrating roasted green lentils finished with a bright parsley oil. The lentils are roasted until nutty and crispy-edged, then blended until creamy with roasted garlic, lemon juice, and topped with fragrant herb oil infused with fresh parsley, mint, and dill. Earthy, herbaceous, and drizzled with good olive oil.

Prep: 15 min
Cook: 40 min
Wait: 10 min
Total: 1 hr 5 min
Makes: About 1¾ cups (420 ml) dip, serving 8 as an appetizer

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Ingredients

8 servings

For the dip
1 cup (200 g) green lentils (French lentils), rinsed and drained, rinsed and drained
4 cloves (20 g) garlic cloves, unpeeled, unpeeled
4 tbsp (60 ml) extra-virgin olive oil, divided
1½ tsp (9 g) kosher salt
½ tsp (1 g) freshly ground black pepper
3 tbsp (45 ml) fresh lemon juice
3 tbsp (45 ml) water
For the herb oil
1 cup (25 g) fresh parsley, roughly chopped, roughly chopped
¼ cup (6 g) fresh mint leaves, roughly chopped, roughly chopped
2 tbsp (5 g) fresh dill, roughly chopped, roughly chopped
¾ cup (180 ml) extra-virgin olive oil
¼ tsp (0.5 g) crushed red pepper flakes (optional)
½ tsp (1 g) lemon zest, finely grated from 1 lemon (optional)

Equipment (6)

Sheet pan (9×13 inch / 23×33 cm)
Small skillet
Food processor
Small bowl
Measuring spoons and cups
Knife and cutting board

Steps

Before you start

Preheat the oven to 425°F (220°C)
Measure out the lentils and rinse them well
Have fresh herbs (parsley, mint, dill) at room temperature and roughly chopped

1
Roast the lentils and garlicOven 425°F / 220°C
- Toss the rinsed green lentils and unpeeled garlic cloves with 2 tablespoons (30 ml) of olive oil, 1 teaspoon (6 g) of kosher salt, and ¼ teaspoon (0.5 g) of black pepper on a 9×13-inch sheet pan.
- Spread in a single layer.
- Roast at 425°F (220°C) for 30–35 minutes, stirring halfway through, until the lentils are tender with some lightly browned, crispy edges and the garlic is soft and golden.
- The lentils should be cooked through but still hold their shape.
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Ready when: Lentils are tender with crispy-edged coating; garlic is soft and golden
Tip: Stir halfway through to ensure even roasting and prevent burning on the bottom.
2
Cool and peel garlic
- Remove the pan from the oven and let cool for 5 minutes.
- Once the garlic is cool enough to handle, squeeze each clove out of its skin into a small bowl.
- You should have about 2 tablespoons (20 g) of soft roasted garlic.
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Ready when: Garlic is cool enough to touch and skin separates easily from the clove
3
Make the herb oil
- While the lentils cool, combine the fresh parsley, mint, dill, crushed red pepper flakes (if using), and lemon zest (if using) in a food processor with the ¾ cup (180 ml) of olive oil.
- Pulse 8–10 times until the herbs are finely chopped and the oil is vibrant green, but the mixture still has visible herb flecks (do not over-blend into a paste).
- This herb oil can sit while you finish the dip.
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Ready when: Herbs are finely chopped and oil is bright green with visible herb texture
Tip: Pulse rather than blend to keep the herb oil chunky and vibrant; over-processing will make it dark and bitter.
4
Blend the dip
- Transfer the cooled roasted lentils and roasted garlic to a food processor.
- Add the lemon juice, the remaining 2 tablespoons (30 ml) of olive oil, ½ teaspoon (3 g) of salt, ¼ teaspoon (0.5 g) of black pepper, and 3 tablespoons (45 ml) of water.
- Process for 90 seconds to 2 minutes until the mixture is creamy but still has slight texture—not completely smooth.
- If the dip is too thick, add 1 tablespoon of water at a time and blend again.
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Ready when: Dip is creamy with visible texture; no large lumps but not completely smooth
Tip: Add water in small amounts to control consistency; the dip will thicken slightly as it cools.
5
Serve and finish
- Transfer the dip to a serving bowl.
- Drizzle the herb oil generously over the top, allowing some green flecks and oil to pool on the surface.
- Stir gently with a spoon just before serving, or leave it unstirred for a beautiful presentation with a defined herb oil layer on top.
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Ready when: Dip is in a serving bowl with herb oil drizzled on top
Tip: Serve with warm pita bread, crispy crackers, or fresh vegetable crudités for dipping.

Good to know

Tips

Roasting the lentils develops a nutty, deeper flavor compared to boiling; the crispy edges add texture that makes this dip special.
The herb oil is the star of this dip—do not skip it or blend it too much. Fresh, bright herbs with visible flecks make the presentation and flavor memorable.
If the dip is too thick when served cold, thin it with a little water or extra olive oil and stir well; lentil dips naturally thicken as they cool.
For a spicier dip, increase the crushed red pepper flakes to ½ teaspoon in the herb oil or stir a pinch directly into the base dip.

Make ahead

The dip can be made up to 2 days ahead; store it in an airtight container in the refrigerator. Make the herb oil separately and store it in a glass jar in the cool pantry for up to 3 days (it will darken slightly but remain flavorful). Drizzle the herb oil over the dip just before serving for the best color and texture.

Storage & reheating

Room temperature: up to 2 hours in a covered bowl. Refrigerator: up to 3 days in an airtight container; let it come to room temperature for 20 minutes before serving. Freezer: dip freezes well for up to 1 month (freeze in a freezer-safe container without the herb oil); thaw overnight in the fridge and top with fresh herb oil. The herb oil does not freeze well; make it fresh for best flavor.

Substitutions

fresh parsley, roughly chopped → fresh basil or arugula. Basil adds sweetness; arugula adds peppery notes. Use the same amount as parsley.
fresh mint leaves, roughly chopped → fresh cilantro or additional parsley. Cilantro gives a brighter, more herbaceous flavor; increase amount by ¼ teaspoon if using cilantro alone.
green lentils (French lentils), rinsed and drained → brown lentils or red lentils. Brown lentils hold shape similarly to green; red lentils will be softer and create a creamier dip. Reduce roasting time for red lentils to 20–25 minutes.
extra-virgin olive oil → neutral oil (avocado or grapeseed) mixed with 1 tablespoon of olive oil. Neutral oil allows herbs to shine more; use at least some olive oil for authentic Mediterranean flavor.