Way back in 2015, I wrote a blog post on lentils. Did you know Canada is a huge producer/ exporter of lentils? (Read more about lentils if you wish. )
In that post, I referred to Lentils Canada. It is a promotional brand funded by Saskatchewan Pulse Growers - now rebranded as Lentils.org. Visit their website and/or follow them on social media for great recipes. Knowing the nutrient value of sweet potatoes (and lentils) sent me to the kitchen to make this right away - Roast Sweet Potato & Lentil Dip. I have made it often, with minimal changes and am sharing tips. (I know this photo seems similar to the Retro Shrimp Dip I shared last November, but the dips are different, yet equally delicious!)
In a perfect world, I’d be a full-fledged member of the “Eat 30 Club” - eating 30 plant-based foods per week. I embrace the science that says it will result in a healthier gut microbiome and perhaps even other health benefits. Have to admit it’s a struggle to achieve that weekly goal so I love a dip like this that offers two terrific main ingredients. It’s great with veggie sticks or healthy crackers. This recipe makes quite a bit - more than 4-6 servings so go ahead and share!
Getting Ready:
split red lentils - and cook them ahead of time if you wish
cube sweet potatoes and cook them ahead of time if you wish (preheat 375F)
1/4 cup lemon juice
good quality tahini - my favourite is from Parallel Brothers (available at Synonym in Hamilton)
clove garlic and olive oil
food processor to combine ingredients
4 cups peeled and cubed sweet potato
1 TB (15 mL) canola oil
1/2 tsp salt
1/4 tsp pepper
I have not been exacting with the sweet potato measure. I buy two sweet potatoes and peel and dice them. Sometimes it’s a bit more than 4 cups, but they shrink when roasted and end up being about 4 cups.
Toss them in oil, salt and pepper and roast them at 375F on a parchment-lined baking sheet. In 30-35 minutes they should be fork tender. You don’t want them to be burnt at the edges. If you’re making this dip right away, let them cool before the final processing step.
1/2 cup split red lentils
water or stock
It’s noteworthy that the original recipe says “1 cup cooked split red lentils.” Since lentils can double or even triple in size/volume when cooked, this could be confusing. 1/2 cup of uncooked red lentils will yield the recommended 1 cup cooked.
It will take only 5-7 minutes to cook split red lentils. The ratio will be 1/2 cup of dry lentils to 1.5 cups of water or stock of some kind. Rinse the lentils and add them to the water/stock. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. See full instructions here. Let cool before the processing step.
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil, plus more for drizzling
2 TB tahini
1 garlic clove, chopped or minced
Process roasted sweet potatoes, cooked split red lentils, lemon juice, olive oil, tahini, and garlic until smooth. Adjust seasoning with more salt and pepper, if needed.
Serve in a bowl and if desired drizzle with olive oil and sprinkle with red pepper flakes, sumac, or za’atar or crunchy roasted lentils. Serve at room temperature with crackers or pita bread.
Notes and Tips...
Love lentils? Here are more KB recipes.
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