Breakfast Bowl with Red Lentil Dip

Name: Breakfast Bowl with Red Lentil Dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 250g dried red lentils; 4 tbsp tahini; Juice and zest of 1 lemon; 2 tbsp oil; 2 fat garlic cloves; 1 tbsp curry powder; chili flakes; sea salt and black pepper

4 steps

Prep:15minCook:20min

Make red lentils a monthly shopping essential as they’re a midweek life-saver. They are economical, don’t need soaking and cook in 18 minutes. Great for dahls and curries or to thicken up any bakes, stews or soups if someone drops by and you need to stretch a meal. They also make a delicious hearty dip like this. Serve it with halloumi or eggs for breakfast or with crudités, sprinkled with za’atar or dukkah. It also goes well with grilled fish or roasted vegetables. Serve with sesame seeds, cucumbers, fennel, tomatoes, radishes, za'atar, fried halloumi, or boiled eggs.

Updated at: Thu, 17 Aug 2023 01:07:39 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories375.2 kcal (19%)

Total Fat15.4 g (22%)

Carbs44.8 g (17%)

Sugars1.6 g (2%)

Protein18.2 g (36%)

Sodium183.5 mg (9%)

Fiber9.1 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

250gdried red lentils

4 Tbsptahini

2 Tbspoil

1 Tbspcurry powder

chili flakes

sea salt

black pepper

Instructions

Step 1

Simmer the lentils in 400ml water for 18 minutes, covered, over a medium heat until the lentils are tender. Stir every now and then to make sure they don’t stick. Drain and keep any excess cooking water in case you need it to thin out the dip.

Step 2

Meanwhile, add all the other ingredients to a food processor or blender and chop the crudités or get any extras cooked (fry the halloumi just before eating).

Step 3

Transfer the lentils to the food processor and blend until smooth, adding the cooking water if needed to get to the right consistency – it should be thick and smooth like hummus. Taste for seasoning, then serve up with a swirl of extra virgin olive oil and a sprinkle of herbs or black sesame seeds.

Step 4

Chill if you like (it will be quite warm from the hot lentils and will thicken as it cools). Roll the egg in the za’atar or dukkah, or sprinkle over the crudités or halloumi when you’re ready to eat.