Lentil Dip with Tahini

Ingredients

• 1 cup red lentils, soaked for at least 1 hour
• 1/2 tsp salt
• 1/2 cup tahini
• 2 cloves garlic, crushed
• 4 tbsp olive oil
• 1 tsp red wine vinegar
• Juice of 1 lemon
• 1/4 tsp dried coriander
• A pinch of paprika or sweet red pepper powder
• 1 1/2 tbsp fresh chopped cilantro
• Method:
• For more lentil recipes see the Red Lentil Mujaddara: Red Lentil Mujaddara
• Chickpea Tahini Dip is also a delicious option.

Method

1. Place the lentils in a large pot with 2 cups of water over the heat.
2. Bring to a boil, then reduce the heat and simmer until the lentils are tender — about 20 minutes.
   Timers: 20 min
3. Drain the lentils, then put them in a blender with the tahini, salt, garlic, lemon juice, 3 tbsp of the olive oil, the vinegar and the cilantro. Blend until smooth — like a paste. You can add more tahini, salt or garlic to taste.
4. Transfer the lentil tahini dip to a serving plate and drizzle the remaining olive oil over the top.
5. Serve the lentil tahini dip garnished with a sprinkle of paprika and optionally more fresh cilantro.