Southwestern Vegan Lentil Dip
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vegan lentil dip

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. 

 

Dried Lentils on plate

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.  

LENTILS

Vegetarian dip

 

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). 

 

Mexican Lentil Dip

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. 

 

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6 Comments
  • Tara | Treble in the Kitchen
    Posted at 08:47h, 24 January Reply

    Love that you used items you had on hand. What a wonderful way to stay on budget!! 🙂

  • Robin
    Posted at 08:49h, 24 January Reply

    Thanks, Tara! Even the sad little jar of jalepenos in the back of the fridge were used for this one! Thanks for stopping by!

  • Christina Bauer
    Posted at 18:11h, 24 January Reply

    Whoa, this looks so good! Never throw making a dip from lentils.

  • Brittany
    Posted at 10:33h, 27 January Reply

    This looks so yummy! Such a great use of lentils!

  • Julie @ RDelicious Kitchen
    Posted at 07:49h, 30 January Reply

    What a great idea! I Perfect for Super Bowl too!

  • Katie Morford
    Posted at 17:39h, 31 January Reply

    What a great idea and just in time for Sunday!

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