French Lentil Dip Recipes

WARM FRENCH LENTILS

Steps:

• Heat the 2 tablespoons of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.
• Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter.
• Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll want to add.

FRENCH LENTILS WITH GARLIC AND THYME

Steps:

• Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
• Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
• Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.

NORTH DAKOTA LENTIL DIP

Steps:

• Heat oil in large skillet on medium heat. Add onion; cook and stir 2 to 3 minutes or until translucent.
• Stir in lentils, tomatoes and Seasoning Mix. Bring to boil. Reduce heat; cover and simmer 10 minutes, stirring occasionally.
• Spoon into serving bowl. Sprinkle with cheese.

ROASTED BEET AND LENTIL DIP

Steps:

• Preheat the oven to 375 degrees F with 2 racks set in the middle. Stir together 1/4 cup water, 1 tablespoon of the oil, 2 tablespoons red wine vinegar, thyme, garlic and 1/4 teaspoon salt together in a 2-quart baking dish. Add the beets and stir to coat in the liquid. Cover the baking dish with aluminum foil and bake in the upper rack of the oven until the beets are fork-tender, about 1 hour, stirring the beets once halfway through the cooking time.
• Meanwhile, spread the walnuts on a baking sheet and toast on the lower rack of the oven until slightly darkened in color and fragrant, 12 to 15 minutes. Remove from the oven and cool completely. Finely chop 3 of the toasted walnuts and reserve for garnish.
• Remove the thyme from the baking dish and discard. Cool the beets and cooking liquid slightly, about 10 minutes. Add the beets, cooking liquid (along with the cooked garlic), whole toasted walnuts, lentils, remaining 2 tablespoons olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper to a food processor. Process until smooth, scraping down the sides of the bowl as needed. Season with the remaining 1 tablespoon red wine vinegar if desired.
• Transfer the dip to a small serving bowl and garnish with the reserved walnuts. Serve with pita chips and vegetables.

FRENCH LENTIL DIP

Steps:

• Combine cooked lentils, green onions, garlic, walnuts, mustard, tamari, salt, and pepper in the bowl of a food processor; process until smooth.
• Drizzle oil through the chute and process to desired consistency.