Creamy Tangy Lentil Dip
Diet Info: DF GF F LF Na LS VG V Fa
I always keep few recipe up my sleeves to utilize leftovers. This creamy lentil dip is made with leftover lentils from other day lentils soup. However, you are most welcome to make it with fresh cooked lentils and recipe below provides complete steps for making this dip from scratch. Special touch was, addition of lemon juice which marinates the red onion to make'em mild and also adds to the tangy taste of sour cream. A perfect dip for parties, serve with side of Tortillas or Rosemary Crisps.
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Creamy Tangy Lentil Dip

Creamy Tangy Lentil Dip
Total Time Prep Time Cook Time Cuisine Mediterranean Category Serves 6


  • 1/2 Cup Sour Cream (Or use thick yogurt. Leave yogurt in strainer for 20 min to remove excess water.)
  • 1 Cup Brown Lentils ( 1/2 tsp salt and 2 cup water to cook lentils)
  • Salt and Black Pepper (per taste)
  • 1 tbsp Lemon (juice)
  • 1/2 Cup Cherry Tomatoes (Or use 1 Regular Tomato small diced)
  • 1/2 Red Onion (small diced)
  • 2 tbsp Chives (Or use 2 tbsp chopped cilantro (coriander) leaves)


  • 1. Cook Lentils - Place the lentils in a colander or sieve, and rinse with cool running water; drain. In large saucepan combine 2-3 cups cool water, 1/2 tsp salt and lentils. Bring to boil, reduce heat and simmer, covered, until just tender about (20 -25 minutes). Drain any excess cooking liquid.
  • 2. Prepare Veggies - In a bowl, add chopped tomatoes, red onion, chives. Add lemon juice, salt, pepper and mix well.
  • Step for Recipe - Creamy Tangy Lentil Dip
    3. Serve - Mix in room temperature cooked lentils, cold sour cream, mix well and serve at room temperature or after chilling in refrigerator for 20-30 minutes.

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2 comment(s)

  1. Farin, thanks! I really love lentils and this dip makes it taste even better the next day :) thanks for stopping by! Now I will go check your blog :)
  2. Nice idea to use the leftover dear...