Red lentil dip

A flavoursome alternative to dal or hummus

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25 minutes
Serves 4
1 of 5 a day

Recipe by: Mixer | Eat Move Learn cook

This Indian dip is a bit like daal (an Indian red lentil soup) but is thicker so that you can eat it as a dip. It’s best served warm and can be eaten for lunch or as a snack. Eat with sticks of carrots, cucumbers or peppers to make this snack one of your 5 A DAY, and add wholemeal bread for lunch.

This recipe is from our Eat Move Learn programme helping kids to eat healthily and stay active.

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Suitable for young cooks

Ingredients

120g dried red lentils, rinsed
250ml water
½ tablespoon olive oil
1 garlic clove, peeled and finely diced
½ teaspoon mild paprika
½ teaspoon ground cumin

Method

Put the lentils and water in a saucepan over a medium heat and bring the lentils to the boil.
Once boiling, cook the lentils on a low heat for about 15 minutes until they are soft.
Drain the excess water, transferring the lentils in to a bowl.
Using the back of a fork, mash the cooked lentils.
Add the oil, garlic and spices to the lentils and mix together with a spoon.
Serve immediately with vegetable sticks so that the dip is still warm.

Young cooks can help mashing the red lentils with a fork – it’s really fun to do!