Red Lentil Dip

By eborsy

You might not think of lentils when you think of Saskatchewan, but the province produces 99 per cent of Canada's lentil crop. Red lentils break down when cooked, so they are ideal for soups and dips. Serve this dip with Manitoba Wild Rice Breadsticks.

Ingredients

• 1 cup red lentils
• 1 head garlic
• 3 tbsp lemon juice
• 3/4 tsp salt
• 1/4 cup extra virgin olive oil
• 1 1/4 tsp hot paprika
• 1/2 tsp ground cumin
• generous pinch sweet paprika

Details

Servings 2
Preparation time 5mins
Cooking time 65mins

Preparation

Step 1

1. Rinse lentils in a few changes of cold water. Separate and peel whole garlic cloves.

2. In saucepan, bring lentils, garlic and 3 cups water to boil. Boil for 10 mins; reduce heat and simmer, stirring occasionally for the first 15 mins and often afterward, until lentils and garlic are soft, about 20 mins. Raise heat to medium-high and cook, stirring, until mixture is moist but not watery, 1-4 mins. With immersion blender, blend until smooth. Let cool; whisk in lemon juice and salt.

3. In small skillet, heat half of the oil over low heat; stir in hot paprika and cumin. Cook until fragrant and slightly darkened, 2-3 mins (do not overcook or paprika will turn bitter). Scrape into lentil mixture; whisk until thoroughly mixed. Whisk in remaining oil. Scrape into shallow serving bowl, sprinkle with sweet paprika.