How To Make Lentil And Mushroom Dip

How To Make Lentil And Mushroom Dip

Lentil and Mushroom Dip Recipe. An easy to make yet flavourful dip perfect for a dinner party served with crusty bread. Also great as a snack or light-meal. Try our Lentil and Mushroom Dip recipe.

---

Step 1:

You will need

• 150 g green lentils
• ½ green chilli sliced (optional if you don't like spice)
• 200 g mixed mushrooms chopped
• ½ onion chopped
• 1 Tbsp thyme chopped
• 4 garlic cloves, sliced
• ½ Tbsp cumin
• 1 Tbsp sherry vinegar
• salt and pepper
• 60 ml olive oil
• coriander sprigs for garnish
• 1 saucepan with lid
• 1 wooden spoon
• 1 blender
• 1 ladle
• 1 jug of water

---

Step 2:

Cook the lentil dip

Preheat saucepan on a medium/high heat. Add about 1.5 of the oil and the onions. Sweat the onions for 2 mins while stirring occasionally. Add the garlic, the chilli, and stir. Add the mushrooms and stir again.

The add the thyme and cumin and season well with salt and pepper. Stir. Add the lentils, cover with the water (to a depth of about two to three centimetres more than the mixture), add the sherry, and bring to a simmer.

Lower flame to medium/low heat and cover. Throughout the cooking continue to add water. The total will be about 900 ml. Let simmer until lentils are cooked, in about one hour. Remove from heat and let it cool to room temperature.

---

Step 3:

Purée the mixture

Next, spoon out the lentil mixture trying not to include too much of the liquid from the pot. If you do, this will make the purée too watery. Blend it for a few minutes until it becomes a rough mix.

---

Step 4:

Finish with olive oil and coriander

Finish with some olive oil and coriander. Spoon the puréed mixture onto a plate and then drizzle the leftover oil over the top. Garnish with some coriander leaves.

---

Step 5:

Serve

The lentil dip is now ready to serve. It goes well accompanied with some fresh, crusty bread.