Red Lentil Dal Dip

Recipe provided by personal chef, Katie Cavuto Boyle


2  cups low sodium vegetable stock
1  cup  dried small red lentils
1  tablespoon olive oil
1 1/2  cups white onion, chopped
1  tablespoon garlic, minced
1/2  teaspoon  crushed red pepper
2  teaspoons  mustard powder
2  teaspoons  ground cumin
1  teaspoon  ground turmeric
1  tablespoon  tomato paste
1/2  cup  light coconut milk
1 lime, juiced and zested
Salt and pepper to taste

Combine broth and lentils in a medium saucepan; bring to a boil. Reduce heat to a simmer and cook lentils (partially covered) for 10 minutes.  Remove from heat, cover and allow remaining liquid to absorb.
Heat oil in a medium saucepan. Add onion, garlic and red pepper, and cook 5 minutes or until onions are tender. Add mustard powder, cumin, turmeric, paprika and tomato paste. Cook 2-3 minutes, stirring constantly. Add cooked lentils, coconut milk, lime juice/zest, salt and pepper.  Cook 2-3 minutes to heat through then cool to room temperature before serving.
*Puree in food processor for a creamier consistency

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