Red Lentil Dip

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  • 1 cup dried red lentils, sorted and rinsed
  • 2 cups reduced sodium vegetable or chicken broth
  • 1 tablespoon tomato paste
  • 5 garlic cloves, chopped
  • 1 teaspoon salt
  • Freshly ground pepper
  • 1 tablespoon dried ground coriander
  • 4 pieces pita bread, quartered
  • 1/4 cup plain yogurt for garnish
  • 1 tablespoon cilantro, for garnish


  1. Combine lentils, broth, tomato paste, garlic cloves, salt, and freshly ground pepper to taste in a medium saucepan. Bring to a boil over high heat. Stir, reduce heat to low, and cover.
  2. Simmer for approximately 20 minutes, or until lentils are tender and all liquid is absorbed.
  3. Transfer lentil mixture to food processor and pulse on and off to form a paste. Return lentil puree to saucepan and stir in coriander. Taste and adjust seasonings if necessary. Place red lentil puree in a small bowl. Garnish with yogurt and top with cilantro.
  4. Toast pita pieces under broiler until golden (1 to 2 minutes per side).
  5. Arrange pita pieces on a plate and serve warm.

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