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Roasted Garlic Lentil Dip – if you love white bean dip this LENTIL dip recipe is for you! It’s FULL of roasted garlic and protein and is the best snack or meal!
This Roasted Garlic Lentil Dip is like a hummus or white bean dip, but it’s made with tons of roasted garlic and seasonings and a healthy dose of split red lentils.
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Easy Use For Lentils: DIP!
Okay WAIT! Before you click off thinking this is just another dip recipe, hold on a second. It’s not just another dip, it’s one of my favorites ever! Plus, it’s full of protein and keeps you full longer.
This dip was creamy, like hummus, but with more protein – eat it for lunch and it’ll keep you full until dinner!
And this Roasted Garlic Lentil Dip has become my go-to party dip and lunch snack!
Ingredients in Lentil Dip
Lentils are surprisingly high in protein and fiber, and the dried packages have a year-long shelf life. They’re not expensive and easier to cook than I thought. I used split red lentils in this dip because they have a quicker cooking time than the whole green ones, even though those quick pretty quickly too.
Roasted Garlic: The lentils are good, but the roasted garlic takes this dip over the top. Have you ever eaten roasted garlic? It’s easy to make and I make it a lot. I use cloves of roasted garlic in soups and mashed potatoes and we love to just spread it on french bread instead of butter. Anything roasted tastes better, if you ask me, and garlic especially. It also gives this Roasted Garlic Lentil Dip a ginormous flavor boost.
How to make Lentil Dip
- Unsure of how to cook lentils? It’s really easy. You simply boil 1 cup dry lentils (split or whole) with 3 cups of stock or water. Once it boils, turn it to a simmer and let it cook until tender. Split lentils cook in as little as 5 minutes!
- The garlic is roasted in the oven, and depending on how much you make it doesn’t take that long. I like to do a whole head at once and then save it for meals throughout the week, or to infuse olive oil. I like to separate the cloves for quicker roasting, and then simply wrap them in foil with some olive oil and bake until they’re soft.
- Roasted garlic lentil dip comes together in minutes, using a food processor. The lentils and garlic are joined by parsley and lemon juice, as well as salt and pepper. It’s a fantastic appetizer.
Roasted Garlic Lentil Dip
Ingredients
- 1 cup split red lentils
- 3 cups water or stock
- 6-8 cloves garlic
- Juice of 1 lemon
- ¼ cup Italian parsley
- 1 teaspoon salt
- ¼ teaspoon pepper
- 3-4 tablespoons olive oil
Instructions
- Place the lentils and water in a 3Qt saucepan. Bring to a boil, then cover and cook at a simmer, until lentils are cooked through, about 5-7 minutes. Drain, then let the lentils cool.
- Meanwhile, preheat oven to 475°F. Place cloves of garlic on a sheet of foil. Drizzle with olive oil and wrap up the foil. Place on a cookie sheet and bake for 15-20 minutes or until you begin to smell the garlic. Remove from the foil and remove the skins (careful; they’re hot!)
- Prepare the dip by adding the lentils, garlic, lemon juice, parsley, salt, and pepper to a food processor. Process until smooth, then add 3 tablespoons olive oil. Process until it’s a smooth and silky consistency, adding more oil as needed. Season with additional salt and pepper as desired.
- Serve in a bowl with a sprinkle of parsley and dash of olive oil. Serve with pita chips, crackers, or veggies.
Recipe Nutrition
Other Delicious Dips
Lentil Garlic Dip – this is a high protein dip full of roasted garlic! Like hummus but with lentils – the perfect party dip recipe.
This is excellent. Simple, straight forward and very tasty. Be careful not to burn your garlic though! I neglected to keep the skins on for baking and so they burnt and redid them.
This sounds wonderful. Great idea for lunch or snacks..
This dip looks divine! I need more lentils in my life!
I love red lentils! This looks so good and I would totally eat it for lunch! Also I think you just changed my life. Roasted garlic on bread instead of butter????? oh my goodnessss
I love lentils! This dip sounds like a great way to use them and I know red lentils tend to be softer so they’re easily blend-able. Since you asked about ways to use them…one of the easiest is I like to take green lentils and cook them and then sauce them with curry sauce (Tj’s makes a delish one that’s yellow) and it’s simple but so flavorful or you could go with an Asian chili-garlic sauce. And if you used red lentils you could blend that up into a dip since I know you love your dips!
I need to try that!
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