Spicy lentil dip

  • 5 mins to prepare. 25 mins to cook.
  • Serves 16
Indian spices lace this spicy, delicious dip. It’s great served with naan or pitta chips.


  • 180g red lentils
  • 1 small onion
  • 2 tsps of curry powder
  • 1 tsp of cayenne pepper, pinch
  • 1 tbsp of vegetable oil
  • 2 cloves of garlic
  • 1 tsp of cumin seeds

Each serving contains

  • Calories 45 2%
  • Sugar 0.4 0%
  • Fat 0.9g 1%
  • Saturates 0.1g %
  • Salt 0.0g 1%

of your guideline daily amount


In a medium saucepan combine the lentils, onion and 600 ml water. Cover and bring to a boil. Reduce heat to low and simmer for 25 minutes or until lentils are soft. Pass lentils through a food mill or blend them in a blender.

Toast curry powder and cumin seeds in a small pan over a medium heat until fragrant. Add cayenne, oil and garlic. Sauté for 1 minute.

Stir spice mixture into lentils and serve.

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