"Indian spices lace this spicy, delicious dip. It's great served with naan or pita chips!" — Noni
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2 1/2 cups
i replaced the curry with coriander and it came out smelling and tasting fantastic! i make this all the time.
This recipe was ok for me, although I altered it a little. I had had a leftover lentil salad that didn't go over real well with my boyfriend, so this was a great way to do something with the leftovers (plus it took less than 10 minutes to make). The mixture was a little thick for my blender, so I dribbled in some chicken stock to thin it out a little. I also added more cumin than the recipe called for because I love cumin so much, and I added a bit more garlic. My girlfriends loved it and so did I. I also got rid of the leftover lentil salad without having to throw it out and waste it!
YUM! We like things spicy so I used 1 tsp each of hot and mild curry. I also added 1 tbsp of coriander seeds thanks to suggestions from the reviews AND, as also suggested, I did not use all the liquid or it definitely would have been too soupy. I put in my food processor and added the liquid a little at a time until I got a good, thick dip consistency. I think I ony used half of the reserved liquid. And I also added a little onion salt. It's a good recipe to play with and make your own but is it good? YES!
This was only ok. Luckily I made a small batch because my husband didn't like it at all.
I liked this a lot, although my husband didn't seem too keen on it. You will probably want to add salt. I added at least 1 teaspoon.
I'm a fan of Indian food, so I tried this recipe. Wow, what a disappointment. It was terrible! The taste was really yucky -- just tastes like very plain lentils with a tingle from the spices. I stirred in some salt to help it out, but it didn't help much. The appearance of the dip is completely unappetizing. It's a kind of yellowish, greenish goop. I made it for a potluck and it was virtually untouched. I sure won't be making this again.
This dip is delicious. I followed the recipe fairly closely, only using olive oil instead of vegetable and making a crushed red chili pepper/paprika substitution for the cayenne pepper, as I didn't have any. I did not add salt (nor would I say it needs any) and used all the liquid. I tried the dip after mixing it all together and felt it wasn't quite what I wanted. I added about a teaspoon of lemon juice and that did it for me. Who needs chips? I could eat this with a spoon! Four stars for the dip before the lemon juice, five for easy prep and with the difference the lemon juice made. Thanks for sharing a great recipe, Noni!
I already had a batch of cooked lentils so I sauted the spices with the onion, added some of the lentil cooking liquid and then threw it all in the food processor. I had to add 1/2 tsp of salt then it was delicious! I will definitely make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Lentil Dip
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 53
** Calories from Fat: 11
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