Spicy Red Lentil Dip with Toasted Pumpkin Seeds

A spicy, creamy dip made from red lentils, flavored with cumin and paprika and rich in plant protein. Topped with toasted pumpkin seeds and fresh parsley, it makes a starter for a meal or a spoonable sauce.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 150 g Red lentils
• 500 ml Water
• 1 pc Onion
• 1 pc Garlic clove
• 1 pc Red bell pepper
• 2 tbsp Olive oil
• 1 tsp Sweet paprika powder
• 1 tsp Ground cumin
• 0.5 tsp Smoked paprika
• 1 tbsp Lemon juice
• 20 g Pumpkin seeds
• 0.5 bunch Parsley
• Salt
• Pepper

Method

1. Rinse the red lentils in a sieve under cold water. Finely dice the onion and mince the garlic, and remove the seeds from the pepper and dice it small.
2. Heat one tablespoon of olive oil in a pot and sweat the onion, garlic and pepper in it for about 4 minutes until translucent.
3. Add the paprika powder, cumin and smoked paprika and toast briefly, then add the lentils and the water.
4. Bring everything to a boil and simmer over medium heat for about 15 to 20 minutes, until the lentils are very soft and the water is almost fully absorbed. Add a little more water if needed.
5. Purée the mixture with an immersion blender until smooth and creamy. Season with lemon juice, salt and pepper.
6. Toast the pumpkin seeds in a dry pan over medium heat for a few minutes until fragrant, then let them cool briefly.
7. Finely chop the parsley. Serve the dip warm or lukewarm in small bowls, drizzle with the remaining olive oil, and sprinkle with pumpkin seeds and parsley.