- 1 cup dry Idaho lentils (any color)
- 1 cup chicken stock
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1 tsp chopped garlic
- 1/2 tsp salt (optional)
- 1 jalapeño pepper, seeded & chopped
- Idaho shredded cheese
- Treasure Valley Salsa
- Tortilla chips
- Chopped seasonal veggies (for dipping)
- Prepare dip in an oven-safe dish and top with shredded cheese. Place in oven at 350 F for 2-3 minutes or until cheese is melted.
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Rinse lentils in a strainer and remove any debris or shriveled lentils.
Cover with 1 cup water, chicken broth, cumin, coriander, chili powder and garlic.
Bring to a boil for 2-3 minutes, then reduce heat and simmer until tender.
Depending on the variety and age, cooking time may vary from 10-50 minutes.
When cooked to desired texture, drain lentils reserving the cooking liquid.
Add drained lentils to a food processor. Puree, adding some of the reserved cooking liquid if needed to make desired dip consistency.
Add chopped jalapeno and salt to taste. Top dip with cheese and serve with chips, vegetables and salsa.