Take a break from hummus with this red lentil dip full of curry spices and coconut milk. Perfect for a simple snack or a crudité for entertaining a crowd.
MAKES ABOUT 1.5 CUPS
5 MINUTES
VEGAN
GLUTEN-FREE
1 cup red lentils, cooked (see note)
⅓ cup coconut milk (from a can)
1 medium shallot, peeled and chopped
1 ½ teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon red chili flakes
½ teaspoon ground cardamom
½ teaspoon ground coriander
½ teaspoon ground dry mustard
½ teaspoon ground black pepper
¼ teaspoon ground cinnamon
¼ teaspoon sea salt
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Stay Ever Well,
Lynne + Renee
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