Imagine a creamy, vibrant dip that transforms humble carrots and lentils into a culinary masterpiece that will have your guests begging for the recipe. This Roasted Carrot Red Lentil Dip is not just another appetizer – it's a flavor explosion that bridges traditional Middle Eastern cuisine with modern, health-conscious eating. Packed with nutrients, bursting with roasted sweetness, and impossibly smooth, this dip will revolutionize your appetizer game and become the star of every gathering.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 2 cups carrots, peeled and chopped
- 1 cup red lentils, rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your carrots roast evenly and develop a nice caramelization.
- While the oven is heating, prepare the carrots. Peel and chop them into uniform pieces, about 1-inch in size, to ensure even cooking.
- Spread the chopped carrots on a baking sheet. Drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper to taste. Toss the carrots to coat them evenly with the oil and seasonings.
- Roast the carrots in the preheated oven for about 25 minutes, or until they are tender and slightly caramelized. Stir them halfway through the roasting time for even cooking.
- While the carrots are roasting, prepare the lentils. In a medium saucepan, combine the rinsed red lentils with 3 cups of water. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and simmer for about 15 minutes, or until the lentils are soft and have absorbed most of the water. Stir occasionally to prevent sticking.
- In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion is translucent and fragrant.
- Add the minced garlic and cumin to the skillet with the onion. Sauté for an additional 1-2 minutes, being careful not to burn the garlic.
- Once the carrots are roasted and the lentils are cooked, combine them in a food processor along with the sautéed onion and garlic mixture.
- Add the lemon juice and season with additional salt and pepper to taste. Blend until smooth and creamy, adjusting the consistency with a little water if necessary.
- Taste the dip and adjust the seasoning if needed. If you prefer a spicier dip, you can add a pinch of cayenne pepper or smoked paprika.
- Transfer the dip to a serving bowl and garnish with fresh parsley. Serve warm or at room temperature with pita bread, crackers, or fresh vegetables for dipping.
Tips
- Roasting is Key: Take your time roasting the carrots. The caramelization develops deep, complex flavors that make this dip extraordinary.
- Consistency Matters: If the dip is too thick, don't hesitate to add a little water or olive oil while blending to achieve that perfect, silky texture.
- Spice It Up: Experiment with additional spices like smoked paprika or a pinch of cayenne to customize the flavor profile to your liking.
- Make Ahead Friendly: This dip can be prepared in advance and stored in the refrigerator for up to 4 days, making it perfect for meal prep or entertaining.
- Serving Suggestions: While amazing with pita and vegetables, try spreading this dip on sandwiches or using it as a unique pasta sauce for added excitement.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 12g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
