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Lee S. of Richmond, VA suggested a lentil recipe. I couldn't think of anything I had made with lentils other than soup. There had to be something else to do with lentils so I put on my thinking cap and got down to some research. I read about a split pea spread and found several lentil dips. After much comparison and figuring, I adapted this lentil dip to have a French flare. It's low in calories and fat as well as high in protein and fiber - a yummy snack that's good for you! It gets better with age so if you can let it chill over a night or two, it'll be even better. Bon appetit!
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French Lentil Dip

March 15, 2009

30 min or less active, 60 min or less total, appetizer, fall, gluten-free, spring, summer, winter

Lee S. of Richmond, VA suggested a lentil recipe. I couldn't think of anything I had made with lentils other than soup. There had to be something else to do with lentils so I put on my thinking cap and got down to some research. I read about a split pea spread and found several lentil dips. After much comparison and figuring, I adapted this lentil dip to have a French flare. It's low in calories and fat as well as high in protein and fiber - a yummy snack that's good for you! It gets better with age so if you can let it chill over a night or two, it'll be even better. Bon appetit!
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Information

Servings: 12 (Twelve) 1/2 cup servings
Time: 20 minutes active; 1 hr total plus chill time
Price: $8.00 total; ~$.60 per serving
Nutrition (per serving):
Calories: 107
Protein: 8.8g
Fat: 0.14g
Saturated fat: 0.14g
Carbohydrates: 17.8g
Fiber: 7.9g
Sodium: 316.1mg
Cholesterol: 0.38mg
High In:
Good Source:
Low In:

Ingredients

  • 1 1/2 cup green lentils, rinsed and drained
  • 1 medium onion, chopped
  • 1 medium celery, chopped
  • 1 medium carrot, chopped
  • 1 tsp dried thyme or 2 tsp fresh thyme, chopped
  • 3 cups vegetable stock
  • 1/2 tsp ground allspice
  • 1/2 tsp SnP
  • 1 cup plain, low fat yogurt
  • 1/4 cup parsley, chopped
  • Juice of one lemon

Preparation

  1. In a medium pot add lentils, onion, celery, carrot, thyme and stock. Bring to a boil over medium heat. Then reduce the heat to low and simmer, covered, for 30 minutes.
  2. Remove lid, bring heat up to medium and add allspice and SnP. Cook 10 minutes to evaporate some the remaining liquid.
  3. Remove from heat and puree with yogurt, parsley and lemon juice. Chill before serving.

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