Egyptian Lentil and Cumin Dip (Koshari Dip)
This Egyptian lentil and cumin dip is a nod to the famous koshari, Egypt's national dish. You'll love its creamy texture and warming spicy flavors. Red lentils, cooked until meltingly soft, blend with garlic, cumin, and a hint of lemon for a perfect balance of mild and tangy. It's a simple, nutritious, and full-flavored dip, ideal for an appetizer or a light meal. Make it in minutes and let yourself be transported by the aromas of Egypt.
Ingredients
- red lentils200 g
- onion1
- garlic2 cloves
- ground cumin1 tsp
- ground coriander1/2 tsp
- sweet paprika1/2 tsp
- olive oil3 tbsp
- lemon juice2 tbsp
- salt1 tsp
- pepper1/4 tsp
- fresh parsley2 tbsp
Instructions
- 1
Rinse the red lentils under cold water until the water runs clear.
- 2
In a saucepan, heat 1 tablespoon of olive oil, add the chopped onion and garlic, and sauté until tender.
- 3
Add the lentils, cumin, coriander, paprika, salt, and pepper. Cover with water (about 500 ml) and bring to a boil.
- 4
Reduce the heat and simmer for 15 to 20 minutes until the lentils are very tender and the water is absorbed.
- 5
Transfer the mixture to a blender, add the remaining olive oil and lemon juice. Blend until smooth.
- 6
Adjust seasoning, pour into a bowl, drizzle with olive oil, and sprinkle with chopped fresh parsley. Serve warm or cold with crunchy vegetables or pita bread.
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