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Sprouted Lentil Dip

Ingredients

4 servings

  • 1½ cups sprouted lentils (soaked for ten hours, then rinsed and covered for another ten hours)
  • 1 bay leaf
  • ½ teaspoon Himalayan salt
  • ½ cup cashews (soaked in 2 cups of water for at least three hours, then rinsed and drained thoroughly)
  • 1 teaspoon oregano
  • ½ teaspoon cumin
  • ¼ teaspoon paprika
  • 1 clove of garlic (minced)
  • ½ teaspoon Himalayan salt
  • 1 teaspoon umami
  • ¼ cup olive oil
  • 2 to 3 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons of cilantro (finely chopped)
  • Splash of olive oil
  • ¼ teaspoon smoked paprika

Preparation

  1. In a large pot, boil water, bay leaf and salt. Put sprouted lentils and cook on medium high for 6 minutes.
  2. In a medium bowl, mix oregano, cumin, paprika, garlic, salt, umami, olive oil, apple cider vinegar and Dijon mustard. Mix well.
  3. In a food processor or blender, blend the cashews for about 1 minute, add to the olive oil mix.
  4. Place warm lentils in a large bowl and using a fork and/or spoon mash together the mixture, using firm pressure to break up the lentils.
  5. Combine lentils with olive oil mix. I don't recommend using a food processor here, the texture is most authentic when using a fork to mash.
  6. Taste and add lemon juice and salt, if desired.
  7. Drizzle the surface of the dip lightly with extra virgin olive oil. Garnish with fresh cilantro and sprinkle smoked paprika. Serve as a dip with pita bread, crackers or chips. If you prefer a cold dip, chill in the refrigerator prior to garnish.

Nutrition Facts

Nutrition Facts

4 servings per recipe

Amount per serving

Calories

246.4

% Daily Value*

Total Fat 21g

27%

Saturated Fat 3.2g

16%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 588.8mg

26%

Total Carbohydrate 12.2g

4%

Dietary Fiber 1.4g

5%

Total Sugars 1.2g

Includes 0g Added Sugars

0%

Protein 5.8g

Vitamin D 0mcg

0%

Calcium 26.1mg

2%

Iron 2.6mg

14%

Potassium 232.4mg

5%

*

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.