Spicy Lentil Dip
Lentils contain loads of great things – protein, fibre, zinc and more – and they are also very filling, so they make an ideal base for a snack or meal. Serve with crudit’s or pita bread.
125g red lentils
1 small onion, finely chopped
1-2 tbsp curry powder
salt and black pepper
freshly chopped coriander, to serve (optional)
Put the lentils and 400ml water in a saucepan. Bring to the boil, reduce the heat and simmer for 20-30 minutes, until the water is absorbed. Remove from the heat and mash with a fork.
Melt the butter in a small saucepan, add the onion and cook gently for about 5 minutes, until soft but not coloured. Add the curry powder and cook for a further 1-2 minutes. Add the mashed lentils to the pan, stir and cook for 5 minutes more. Season with salt and pepper.
Remove the pan from the heat. If the dip is a bit dry, add a couple of teaspoons of water to moisten. Alternatively, for a chunkier texture, leave the mixture as it is.
Leave to cool. Sprinkle with coriander, if using, and serve with your choice of vegetable crudit’s and strips of pita bread.
Extracted from The Vegetarian Student Cookbook (Ryland Peters & Small, approx €11.50). Photography – Ryland Peters & Small.