Curried Lentil Dip
Reporting for duty: red lentils, onion, coconut milk, ginger, cilantro, sweet potato chips (for dipping, of course!), turmeric, garlic, garam masala, cinnamon, cumin, red pepper and bay leaves...
First, the lentils need a good rinse and a drain.
Amanda wrestles with ginger while Merrill opens a can -- tough job.
After you put the can of coconut milk in the freezer for 20 minutes, the coconut butter hardens and rises to the top; you can then skim it off easily.
Recipe consultation!
Onions, garlic and ginger softened in some of the coconut butter.
In go the drained lentils!
Amanda very cheerfully adds coconut milk, water and chicken broth to the lentils.
After about 20 minutes, the dip looks like this -- the lentils have all broken down.
For the hot spice oil: bay, garam masala, turmeric, black pepper, cinnamon and red pepper.
We watched them carefully: if they sit too long in the hot oil, the spices will burn.
Into the dip!
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A&M say: A dip that could also serve as a hearty side or a fortifying soup, safenervine's dish is full of happy surprises. We love the technique of skimming the coconut butter from the top of the coconut milk to sauté the onions, garlic and ginger, and the hot spice oil adds a vibrant finish. Don't be alarmed when your "red" lentils melt into a buttery yellow mass -- the cilantro brings a welcome hit of green, as well as an element of freshness. The second time around, we added a spritz of lemon juice to finish the dip and really liked the results. - A&M
safenervine says: There were only 2 happy moments on my worst vacation ever taken -- one was when the hurricane ended. The second was when my friend and I were eating Curried Lentil dip at this little beach-side restaurant in Negril, while we heard Bob Marley covers playing from the dance club next door. When we returned from that sad trip, I was obsessed with re-creating the flavor of that one good night. After much experimentation I came up with this recipe - just spicy enough from the herbs, and just creamy enough from the coconut milk to be a fantastic starter, or serve as a lovely side dish. - safenervine
Serves 6 to 8
- 1 can of Coconut Milk
- 1 1/2 cup dried red lentils (rinsed)
- 1 Onion, large, minced
- 1 tablespoon Garlic, minced
- Salt
- 1 tablespoon minced fresh ginger
- 1 1/2 cup Chicken Stock
- 1 tablespoon Olive Oil
- 1/2 teaspoon each ground cumin, turmeric, cumin, and black pepper
- 2 teaspoons Garam Masala Curry Powder
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon ground cinnamon
- 2-3 Bay Leaves
- 3 tablespoons Cilantro (fresh), chopped
- Sweet Potato Chips (optional)
- Place can of coconut milk in freezer 20 minutes before starting to cook. Open can and remove solidified coconut butter from the top to use in sautéing. Reserve the rest of the coconut milk.
- In a sieve rinse lentils and drain.
- In a 2-quart heavy saucepan cook onion, garlic, and a couple pinches of salt in 2 tablespoons coconut milk fat over moderate heat, stirring, until golden.
- Add ginger and cook, stirring, 1 minute.
- Add lentils, coconut milk, chicken stock and 1 1/2 cups water and gently boil, uncovered, until lentils fall apart, about 20 minutes.
- While lentils are cooking, take a small heavy skillet and heat the olive oil over moderate heat until hot but not smoking and cook cumin, stirring, until a shade darker, about 30 seconds.
- Add garam masala and other remaining spices and cook, stirring, until fragrant, 15 to 30 seconds. Stir hot spice oil into lentils.
- Let curry stand, covered, 5 minutes to allow flavors to develop. Stir in cilantro and add salt to taste.
- Serve with either Sweet Potato Chips or as a side dish.
- Your Best Lentils Contest Finalist!
- This recipe was entered in the contest for Your Best Dip
Tags: savory, serves a crowd, travels well
3 days ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Just to follow up -- I prepared this using a luscious vegetable stock made with the skin of a roasted butternut squash and some roasted onion trimmings (and no chicken stock). I thought the coconut flavor was too strong; next time -- and there will be a next time, because my guests really enjoyed this -- I'll use about half, or perhaps less. We had quite a bit left over, so I used it to make soup, adding an equal amount of the same stock, and about a cup of pureed roasted butternut squash. Outstanding! ;o)
14 days ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Served this as part of our all-vegan Super Bowl fare. Everyone liked this, though I thought the coconut flavor was a bit too strong. I'd use about half, next time, and cut the water initially, adding more only if necessary. (I had to simmer this much longer than the recipe suggests, to get the right consistency.) And it definitely needs a squeeze of lemon or lime to brighten up the flavors. ;o)
18 days ago simplyrenee
brilliant dish! we served this with a salad and triangular, broiled flour tortillas used as the dipping agent. my nine year old loved it saying "yum" numerous times throughout the meal
4 months ago Jnoe
We also ate this in Negril and loved it! I made your recipe and it is pretty close, I did however use a blender after I cooked it. Also I loved the fried plantains they served with this in Jamaica so I used those instead. Just slice thin and deep fry. Delicious , thank you for sharing. I was looking everywhere for this recipe!
8 months ago susan g
I made this to see how it would turn out. First, I wondered how the red lentils could turn from creamy yellow to green -- even though I was out of cilantro, it works. Then, I wondered how that much water would result in a dip -- it does, though if I wanted it thicker I would cut the water, but not by much. Finally, flavor; would I be happy with every bite? Yes, this is a keeper.
over 1 year ago bottomupfood
I think cumin is listed twice in the ingredients?
almost 2 years ago jaime_m
Tried this tonight as a soup (used about 4 c of chicken stock and no water - mostly because I didn't want to have a partial carton of stock left over), and it was delicious. And my almost-2-year-old drank the entire contents of her bowl - a big compliment! Thanks.
almost 2 years ago BlissfulBaker
I tried this recipe tonight as a soup, and found it too spicy for that purpose. I quickly got some bread & used it as a dip instead. I recommend this recipe for those who like heat! My favorite step was creating the flavored oil at the end - a sensory treat for the eyes & nose.
about 2 years ago hardlikearmour
you should submit this for the best dip contest!
about 2 years ago nutcakes
I made this tonight for future use, and although it seems like a simple recipe, I ended up having many questions. Is it meant to be served warm as a dip or room temp? I do like the flavor, especially the prominent coconut flavor, but I thought the lentil still too firm, so I am cooking it a bit more. I can't quite see it as a dip, although the sweet potato chips sound great. More like a side dal. I'm not adding the cilantro yet because I'm not serving it today. How does that work when you reheat it if you put it in initally? I know to use the coconut solids as fat, but I liked the trick to freeze it a bit to get it separated better. Were the Bay Leaves supposed to be whole in the oil? I preferred to put a couple into the lentils while they were cooking. I tinkered with the spices till I got what I liked--I started with dal makhani spice mix and added garam masala, cinnamon and hot pepper. I would live liked a green chile pepper in this. I will reply again if the Indian or the Dieter have any comments. Overall good job.
about 2 years ago safenervine
Thanks for your notes nutcakes. Answers to your questions. You should cook this until the lentils fall apart. Time is approximate and depends on each cook. Bay leaves were meant to be in the oil, but you can certainly cook them in the lentils if you prefer- however the trick is to try and flavor the oil to enhance the flavor of and better distribute the spices. And for serving, this can be either room temperature or hot. If you make it ahead, it does develop its flavors a little more.
about 2 years ago wanderash
ooohhhh I can smell this cooking as i read it. yum! I am always looking for new dips-- this looks like a winner!
about 2 years ago LazizaBites
love the fusion of West and East Indies!
I altered it a bit, because I don't like too much coconut taste, so I used olive oil to start the saute, and added 1/2 can of coconut milk later -
great taste and result - thank you!
about 2 years ago monkeymom
Looks so good! congrats to you!
about 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Congrats on the EP and on being a finalist! This sounds very yummy!
about 2 years ago SusanMurie
I meant to say I can't wait to try it...
about 2 years ago SusanMurie
Cumin is listed twice. Should there be another spice instead?
This looks wonderful and I can't to try it.
about 2 years ago safenervine
Oops. Didn't mean to list cumin twice. I meant to say ground cumin OR cumin seeds but I suppose i missed that when entering the recipe. Thanks and enjoy!
about 2 years ago honor_ford
Love you dante!!! good luck!!!
about 2 years ago hardlikearmour
Congrats. This dip sounds delicious!
about 2 years ago Dford
Delicious amount of heat to this "dip". I loved from the moment it hit my mouth. Yet another wonderful recipe from safenervine!
about 2 years ago lastnightsdinner
This sounds fantastic - congrats!