Best 5 Curry Lentil Dip Recipes

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Immerse yourself in a culinary adventure with our tantalizing Curry Lentil Dip, a symphony of flavors that will ignite your taste buds. This delectable dip, crafted with wholesome lentils, aromatic spices, and a touch of tangy yogurt, is a versatile culinary creation that can be enjoyed as a dip, spread, or even as a savory sauce. Alongside this star recipe, our article presents a diverse collection of delectable dip recipes, each offering a unique taste experience. From the vibrant Beetroot Hummus, bursting with earthy sweetness, to the creamy Avocado Dip, infused with a hint of lime, our culinary journey promises to satisfy every palate. Discover the zesty delight of the Spicy Feta Dip, sure to add a kick to your gatherings, and indulge in the classic elegance of the French Onion Dip, a timeless favorite. With options catering to various dietary preferences, including vegan and gluten-free alternatives, our article ensures that everyone can partake in this culinary journey.

Let's cook with our recipes!

MALAYSIAN FLATBREAD (ROTI CANAI) WITH CURRIED LENTIL DIP



Malaysian Flatbread (Roti Canai) with Curried Lentil Dip image

With a crispy, crunchy exterior and a stretchy, chewy interior, these Malaysian flatbread (roti canai) are easier to make than they look. Served alongside a delicious curried lentil dip, this taste combination is ridiculously good!

Provided by Chef John

Time 10h15m

Yield 8

Number Of Ingredients 24

4 cups bread flour
2 tablespoons white sugar
1 ½ teaspoons kosher salt
1 large egg, beaten
3 tablespoons unsalted butter, melted
1 ¼ cups water
2 teaspoons vegetable oil
2 tablespoons unsalted butter
½ cup diced yellow onion
2 teaspoons grated fresh ginger
4 cloves garlic, minced
1 ½ teaspoons kosher salt, or more to taste
2 tablespoons curry powder
1 teaspoon ground paprika
1 teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon cayenne pepper
¼ cup tomato paste
3 cups cold water
1 (14 ounce) can full-fat coconut milk
1 cup dried red lentils
¼ cup unsalted butter, melted, or more as needed
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped serrano pepper

Steps:

  • Combine bread flour, sugar, kosher salt, egg, melted butter, and water for roti canai in a mixing bowl. Mix with your hands until a shaggy dough forms. Transfer to a work surface and knead until a smooth, elastic dough forms, about 7 minutes.
  • Divide dough into 8 equal pieces and form each one into a ball. Coat each ball with vegetable oil, transfer to a plate, and cover with plastic wrap. Refrigerate for 8 hours, to overnight.
  • Melt butter for dip in a saucepan over medium-high heat. Add onion, ginger, garlic, kosher salt, curry powder, paprika, cumin, black pepper, and cayenne pepper; stir together and saute until onion has softened and spices are fragrant, 3 to 4 minutes. Stir in tomato paste and cook until it starts to toast and caramelize on the bottom of the pan, about 3 minutes.
  • Stir in cold water and coconut milk. Add lentils; stir and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until tender, about 40 minutes. Taste and adjust seasonings. Reduce heat to low and keep warm while you prepare the roti canai.
  • Place 1/4 cup melted butter in a bowl. Transfer rested dough balls onto a lightly oiled work surface. Flatten each ball slightly and rub a little melted butter on top. Cover dough with plastic wrap and let it warm up slightly, about 10 minutes.
  • Press on top of the plastic wrap to flatten warmed dough. Remove plastic wrap and add a bit more butter. Stretch each piece from the center out to get it as thin as possible (until almost see-through), adding more butter as needed. Don't worry if there are a few small tears.
  • Sprinkle on more melted butter, then pull two sides in towards the center until touching and overlapping slightly. Pull the other two edges in the same way to form a square. Cover with plastic wrap and flatten roti canai one more time.
  • Add some melted butter to a skillet set over medium or medium-low heat. Add roti canai and cook until browned, flaky, and crispy on the outside and fully cooked through on the inside, 3 to 4 minutes per side.
  • Remove from the skillet and smush it with your hands to fluff it up and separate the layers of dough. Repeat to cook remaining roti canai.
  • Sprinkle the curried red lentil dip with cilantro and sliced serrano peppers and serve alongside the roti canai.

Nutrition Facts : Calories 564.8 calories, Carbohydrate 67 g, Cholesterol 57.6 mg, Fat 26.8 g, Fiber 10.6 g, Protein 16.2 g, SaturatedFat 18.1 g, Sodium 810.6 mg, Sugar 5.4 g

LENTIL CURRY - MEGA FLAVOUR LENTIL RECIPE!



Lentil Curry - mega flavour lentil recipe! image

Recipe video above. This will be an eye opener for you - an incredible creamy coconut curry made with just TWO spices! Hugely economical, this is essentially a streamlined version of Indian Dahl, delivering a similar intoxicating curry flavour but a whole lot less complicated.

Provided by Nagi

Categories     Mains

Number Of Ingredients 16

50g (3 tbsp) butter (, unsalted (sub 2 tbsp neutral oil))
4 garlic cloves (, finely minced (Note 1))
1.5 tbsp ginger (, finely minced (Note 1))
1 onion (, finely chopped (white, yellow, brown))
2 tbsp curry powder (, mild or spicy (your choice!) (Note 2))
1/2 tsp tumeric powder
1/2 tsp cayenne pepper (, optional)
1 1/4 tsp salt
1/2 tsp black pepper
1 cup dried lentils (, green or brown (or any other dried lentils or split peas, Note 3))
400 ml / 14 oz coconut milk (, full fat)
400g/ 14 oz canned tomato (, crushed or diced)
3 cups (750 ml) water
1/2 cup coriander/cilantro (, finely chopped)
Yogurt (, optional)
Basmati rice ((or other rice))

Steps:

  • Saute onion: Melt butter in a pot over medium heat. Add onion, garlic and ginger. Slowly cook, stirring every now and then, for 10 minutes until tinged with gold and the onion is sweet.
  • Cook off spices: Turn heat up to high, add curry powder and turmeric, stir for 1 1/2 minutes.
  • Add everything else: Add remaining ingredients and stir. Bring to simmer, then place lid on and adjust heat to low / medium low so it's simmering gently.
  • Simmer: Simmer for 30 minutes, then remove lid and simmer for a further 10 minutes to reduce the sauce. {Note 2 for cook times of other lentils}
  • Lentils should be soft, sauce should be thickened and creamy. Too thick, add water. Too thin, simmer with lid off - thickens quickly.
  • Coriander: Stir through half the coriander, then taste and add more salt if needed.
  • Serve over basmati rice, sprinkled with more coriander and a dollop of yogurt. (Low carb option - cauliflower rice).

Nutrition Facts : Calories 414 kcal, Carbohydrate 36 g, Protein 14 g, Fat 26 g, SaturatedFat 20 g, Cholesterol 22 mg, Sodium 782 mg, Fiber 15 g, Sugar 5 g, ServingSize 1 serving

RED LENTIL CURRY



Red Lentil Curry image

This is a rich and hearty lentil curry, great as a main meal rather than as a side dish like the more traditional Indian dhal. Don't let the ingredient list faze you, this really is an easy dish to make. This dish is great served with basmati rice.

Provided by Emma Maher

Categories     World Cuisine Recipes     Asian     Indian

Time 40m

Yield 8

Number Of Ingredients 13

2 cups red lentils
1 large onion, diced
1 tablespoon vegetable oil
2 tablespoons curry paste
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 (14.25 ounce) can tomato puree

Steps:

  • Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.
  • Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
  • Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
  • Stir in the tomato puree, remove from heat and stir into the lentils.

Nutrition Facts : Calories 191.7 calories, Carbohydrate 32.5 g, Fat 2.6 g, Fiber 11.3 g, Protein 12.1 g, SaturatedFat 0.3 g, Sodium 571.9 mg, Sugar 6.6 g

RED LENTIL DIP



Red Lentil Dip image

Provided by Molly O'Neill

Categories     appetizer

Time 1h

Yield Four cups

Number Of Ingredients 9

1 pound dried red lentils
6 cups water
16 cloves roasted garlic, peeled
1 tablespoon olive oil
4 teaspoons lemon juice
1 1/2 teaspoons ground cumin
1 tablespoon salt
Freshly ground pepper to taste
2 tablespoons minced parsley

Steps:

  • Place lentils and water in a large saucepan. Bring to a boil. Reduce to a simmer. Cook, stirring occasionally, until the lentils are very soft, about 45 minutes. Drain through a fine-mesh sieve until mixture is thick but not dry.
  • Place the lentils in a food processor. Process until smooth. Add the remaining ingredients except the parsley. Process until smooth. Serve with crackers, and garnish with parsley.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 2 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 0 grams, Sodium 574 milligrams, Sugar 1 gram

CURRY LENTIL DIP



Curry Lentil Dip image

Very easy, nutritious, delicious vegetarian dip. Great for picnics or on the road.Serve with tortilla chips, pita bread, or veggies.

Provided by Nat Da Brat

Categories     Lentil

Time 2m

Yield 1 1/2 cups

Number Of Ingredients 9

1 (14 ounce) can lentils (including liquid)
1/2 red bell pepper, chopped
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 cloves garlic, minced
1 teaspoon minced fresh gingerroot
1/4 teaspoon ground black pepper
1 tablespoon olive oil

Steps:

  • In a food processor or blender, puree all the ingredients.
  • Pour into a plastic container.

Tips:

  • For a smoother dip, blend the lentils until completely smooth before adding the other ingredients.
  • If you don't have a food processor, you can mash the lentils with a potato masher or fork until they are smooth.
  • Adjust the amount of curry powder to taste. If you like a spicier dip, add more curry powder.
  • Garnish the dip with fresh cilantro or parsley before serving.
  • Serve the dip with pita chips, vegetable crudités, or crackers.

Conclusion:

This curry lentil dip is a delicious and healthy appetizer or snack. It is easy to make and can be tailored to your own taste preferences. The dip is a good source of protein, fiber, and vitamins. It is also a great way to use up leftover lentils. Serve this dip at your next party or gathering and watch it disappear!

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