Author Notes
Here’s a quick, easy (& healthy) plant-based dip recipe that’ll go great with a baguette, veggies slices, crackers or warm pita bread. Perfect for a cookout or picnic on one of these hot summer days.
I got this recipe from the Rimondi Estate while traveling in Crete recently. What a beautiful place! —lynne
Ingredients
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10
sun-dried tomatoes in oil
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1 tablespoon
capers
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1
sprig fresh rosemary
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1/2
red onion
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1
clove garlic
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1 cup
yellow lentils
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1 cup
water
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roasted red pepper, for garnish (optional)
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extra virgin olive oil, as needed for desired consistency
Directions
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Boil 1 cup yellow lentils with 2 cups water 15 min., and drain.
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In the meantime, combine the sun-dried tomatoes, capers, rosemary, onion and garlic in a food processor.
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Allow lentils to cool, then add to mixture.
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Add water or extra-virgin olive oil until you’ve reached your desired consistency.
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Garnish with roasted red peppers, and voila! Enjoy.
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