In October, my boyfriend and I took a trip to Austin, Texas for some barbeque and tex-mex food. One of the best things we ate was a lentil dip at Suerte. I recreated it when we got home, and this tastes pretty close. This is a super healthy dip that is great for parties, and the leftovers are great as a sandwich spread!
Ingredients:
15 ounce can lentils (brown, black, red – any type of lentil works), drained
2 tablespoons coconut oil
1 large shallot, diced
4 cloves garlic, minced
2 1/2 teaspoons paprika
2 teaspoons cumin
1 teaspoon oregano
2 teaspoons maple syrup
2 teaspoons adobo sauce (from chipotle peppers in adobo sauce)
1/3 cup vegetable broth
2 tablespoons lime juice
Zest of 1 lime
2 tablespoons fresh cilantro, chopped
Salt and pepper
Preparation:
1. Heat skillet to medium heat and melt coconut oil. Add shallot, frying until soft.
2. Add garlic and sauté until fragrant. Add a pinch of salt to help bring the moisture out of the onions.
3. Add lentils, paprika, cumin, oregano, maple syrup, adobo sauce, and broth. Cover and simmer for 10-15 minutes, still occasionally.
4. Take 1/2 of the lentil mixture and blend in a blender, pulsing until smooth. Mix back into skillet with remaining chunky lentil mixture.
5. Stir in lime juice, lime zest, and cilantro. Season with salt and pepper, to taste.
6. Serve warm with tortilla chips or sliced vegetables. Top with crumbled feta or goat cheese, if desired.
Ingredients:
15 ounce can lentils (brown, black, red – any type of lentil works), drained
2 tablespoons coconut oil
1 large shallot, diced
4 cloves garlic, minced
2 1/2 teaspoons paprika
2 teaspoons cumin
1 teaspoon oregano
2 teaspoons maple syrup
2 teaspoons adobo sauce (from chipotle peppers in adobo sauce)
1/3 cup vegetable broth
2 tablespoons lime juice
Zest of 1 lime
2 tablespoons fresh cilantro, chopped
Salt and pepper
Preparation:
1. Heat skillet to medium heat and melt coconut oil. Add shallot, frying until soft.
2. Add garlic and sauté until fragrant. Add a pinch of salt to help bring the moisture out of the onions.
3. Add lentils, paprika, cumin, oregano, maple syrup, adobo sauce, and broth. Cover and simmer for 10-15 minutes, still occasionally.
4. Take 1/2 of the lentil mixture and blend in a blender, pulsing until smooth. Mix back into skillet with remaining chunky lentil mixture.
5. Stir in lime juice, lime zest, and cilantro. Season with salt and pepper, to taste.
6. Serve warm with tortilla chips or sliced vegetables. Top with crumbled feta or goat cheese, if desired.