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Lentil Dip

Lentil Dip

    Categorized: Appetizers


    • 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)

    Tasty Tip:

    • 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.


    • 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.