Curried lentil dip made by infusing Indian spices into ginger, garlic, chili peppers and tomatoes, and blending together with tender red lentils and coconut oil. The result is a hummus-style dip that tastes like a samosa and can be served warm or cold! You all know that I’m crazy about samosas. That shatter-crisp fried pastry...
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Curried lentil dip made by infusing Indian spices into ginger, garlic, chili peppers and tomatoes, and blending together with tender red lentils and coconut oil. The result is a hummus-style dip that tastes like a samosa and can be served warm or cold!

The whole recipe is very easy and comes together with a few simple steps. Red lentils are one of the many things that I cook in my rice cooker for ease and convenience. (Just be sure to rinse the lentils well before cooking and clean the rice cooker right away afterward; leftover lentil residue is not a pleasant thing.)
You have some flexibility for what add-ins to stir into the dip. Fresh cilantro and/or green onions are both wonderful additions. Chopped almonds, dried fruit like currants or raisins, or a drizzle of chili oil would be nice with this too. Enjoy!

Curried Lentil Dip

Easy, spicy curried lentil dip made with red lentils and Indian samosa-inspired spices. Naturally gluten-free and vegan recipe.

1 and 1/2 cups cooked red lentils ((about 3/4 cup uncooked))
2 tbsp coconut oil
1 tsp coriander ...