22 Jan Southwestern Vegan Lentil Dip
The lowly lentil gets its time to shine in this simple vegan dip. Lentils are one of the most nutritious and least expensive ingredients available. This simple vegetarian dip can be eaten as is or transformed into a filling for tacos, a topping for nachos or served with chips or veggies. The possibilities for this budget friendly dish are endless.
We’re in the midst of packing up our house in anticipation of selling it and moving to the next zip code. As such, it’s time to limit all unnecessary spending and pair down what foods we have in the house. When the “Budget-Friendly Eats” theme for The Recipe Redux was posted for January, I had a perfect game plan in mind.
Determined to use only ingredients that were currently in the kitchen, I created this version of lentil “dip” to satisfy my Mexican food craving. Adding the cumin, plus the guacamole, Greek yogurt and jalapenos provide the Southwestern flavors. Throw in a packet of low sodium taco seasoning mix for even more flavor. The lentils, hearty and filling, take on the consistency of refried black beans, hence becoming the perfect tostada base, tacos or enchilada filling or topping for nachos. Or, serve as is with chips or chopped vegetables. . For more of a chili flavor, add standard chili seasonings or use a chili spice packet (sich as Two Alarm Chili).
Southwestern Lentil Dip
1 1/2 cup dry lentils
4 cups vegetable broth or water
1 , 6 ounce can tomato puree
2 carrots, chopped
1 celery stalk, chopped
1 onion, chopped
2 cloves garlic, chopped
1-2 T cumin (can also use Low Sodium Taco Seasoning mix)
salt and pepper, to taste
Greek yogurt*, guacamole or avocado and jarred jalapeno, if desired
Spray the inside of a crockpot with non-stick cooking spray. Add all of the ingredients (lentils through salt and pepper) and allow to cook on high for 4-5 hours. Once the lentils are softened, use an immersion or stick blender to puree until desired consistency is achieved.
If Greek Yogurt is used, the dish is no longer vegan.