Buttered Nut et Lentil Dip

buttered nut et lentil dip

Buttered Nut et Lentil Dip

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Green or brown lentils can be used, but they will take longer to cook than red lentils. If you wish, substitute peanuts for the almonds. Ground ginger can be used instead of fresh - substitute 1/2 teaspoon and add it with the other spices.
Servings: 4
Calories: 372


  • 2 oz butter
  • 1 small onion chopped
  • 3 oz red lentils
  • 1/2 pint vegetable stock
  • 2 oz blanched almonds
  • 2 oz pine nuts
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp grated root ginger
  • 1 tsp chopped fresh coriander cilantro
  • salt and pepper
  • sprigs of fresh coriander cilantro to garnish

to serve

  • fresh vegetable crudites bread sticks


  • Melt half the butter in a saucepan and fry the onion over a medium heat, stirring frequently, until golden brown.
  • Add the lentils and vegetable stock. Bring to the boil, then reduce the heat and simmer gently, uncovered, for about 25 - 30 minutes, until the lentils are tender. Drain well.
  • Melt the remaining butter in a small frying pan (skillet). Add the almonds and pine nuts and fry them over a low heat, stirring frequently, until golden brown. Remove from the heat.
  • Put the lentils, almonds and pine nuts, with any remaining butter, into a food processor blender. Add the ground coriander, cumin, ginger and fresh coriander (cilantro). Process for about 15 - 20 seconds, until the mixture is smooth. Alternatively, press the lentils through a strainer to puree them and then mix with the finely chopped nuts, spices and herbs.
  • Season the dip with salt and pepper and garnish with sprigs of fresh coriander (cilantro). Serve with fresh vegetable crudites and bread sticks.
Calories: 372 kcal
Carbohydrates: 21 g
Protein: 11 g
Fat: 29g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 30 mg
Sodium: 344 mg
Potassium: 433 mg
Fiber: 9 g
Sugar: 3 g
Vitamin A: 499 IU
Vitamin C: 3 mg
Calcium: 62 mg
Iron: 3 mg
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