This gluten-free dip can be made vegan by swapping out the butter for oil. It’s full of protein from the red lentils and makes a great spread on sandwiches too.

By / Photography By Shilpa Uskokovic | December 11, 2017

Ingredients

Dip
  • 2 tablespoons butter
  • ½ cup diced white or yellow onion
  • 3 fat cloves garlic, roughly chopped
  • 5 small carrots, peeled (approximately ½ pound)
  • ½ teaspoon ground cumin
  • ½ teaspoon finely minced chipotle in adobo sauce
  • Salt, to taste
  • ¼ cup red lentils, soaked in warm water for 30 minutes
  • Lemon juice, to taste
Garnish
  • ½ tablespoon butter
  • 2 tablespoons sunflower seeds
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons white sesame seeds
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground cayenne

Instructions

Heat butter in a medium-sized, heavy-bottomed pan over medium-high heat.

Add chopped onion and garlic and sauté till onions turn pale gold.

Chop carrots into ¼-inch thick coins and add to the onions. Stir occasionally and cook on medium-high heat till the carrots take on browned spots of color. Add a healthy pinch of salt, the ground cumin and minced chipotle.

Drain red lentils and add to the carrots. Pour in about ½ cup of fresh water, cover the pot and cook till lentils are done, about 15 minutes.

Check carrots. They should be soft and yielding when pressed with a spoon. If it needs more time and the pot seems dry, add a couple splashes of water, cover and continue to cook till done.

Let the mixture cool a little before transferring to a blender. Carefully blend on high speed till the mixture is smooth.

Transfer to a bowl and check for seasoning. You may need to add more salt and squeeze in some lemon juice. The dip should taste bright and earthy with a bit of heat.

For the garnish, heat the butter in a small skillet over a medium-low heat.

When the butter foams, add the rest of the ingredients along with a pinch of salt.

Cook, stirring constantly, till the mixture is fragrant and you hear the pumpkin seeds start to pop.

Spoon this mixture over the carrot dip and serve immediately.

Ingredients

Dip
  • 2 tablespoons butter
  • ½ cup diced white or yellow onion
  • 3 fat cloves garlic, roughly chopped
  • 5 small carrots, peeled (approximately ½ pound)
  • ½ teaspoon ground cumin
  • ½ teaspoon finely minced chipotle in adobo sauce
  • Salt, to taste
  • ¼ cup red lentils, soaked in warm water for 30 minutes
  • Lemon juice, to taste
Garnish
  • ½ tablespoon butter
  • 2 tablespoons sunflower seeds
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons white sesame seeds
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground cayenne
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