Anti Inflammatory Harissa-Orange Red Lentil Dip with Veggie Dippers

Total time40 min

Prep time15 min

Cook time25 min

Anti Inflammatory Harissa-Orange Red Lentil Dip with Veggie Dippers

Red lentils simmered with garlic, cumin, turmeric, and harissa paste then blended until silky smooth — this dip is the kind of thing you'll want to keep on rotation all week. The combination of warming spices does serious heavy lifting here, and turmeric in particular is a cornerstone ingredient in reducing dietary inflammation, making every scoop genuinely good for you. A bright finish of fresh orange juice, orange zest, and lemon juice cuts through the richness of the tahini and olive oil, giving the whole bowl a citrusy lift that keeps it from feeling heavy. Harissa adds a smoky, complex heat that store-bought dips rarely come close to matching. Served alongside carrot sticks, cucumber spears, red bell pepper strips, and celery, you get a full spread of crunchy, antioxidant-rich vegetables that complement the dip rather than just acting as vehicles for it. The recipe makes six servings, so it's equally at home as a weeknight snack platter or a crowd-pleasing appetizer. A drizzle of extra virgin olive oil and a swirl of harissa on top make it look like you put in way more effort than you actually did.

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Ingredients

6 servings

For the dip

1 cup red lentils, rinsed
Bob's Red Mill Red Lentils - 27 Oz Arrowhead Mills Organic Lentils Red - 16 Oz Vitacost Red Lentils - Non-GMO Simple Truth Organic® Red Lentils Kroger Red Lentils
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2 tbsp extra virgin olive oil, plus more for drizzling
4 cloves garlic, minced
1 tsp ground cumin
½ tsp ground turmeric
¼ tsp ground ginger
2 tbsp harissa paste
1 tsp orange zest
3 tbsp fresh orange juice
2 cups low-sodium vegetable broth
½ cup water
1 tbsp tahini
1 tbsp fresh lemon juice
¾ tsp salt, or to taste
¼ tsp black pepper

For the veggie dippers

2 medium carrots, cut into sticks
2 medium persian cucumbers, sliced into spears
1 medium red bell pepper, sliced into strips
4 stalks celery, cut into sticks

For serving

1–2 tbsp extra virgin olive oil, for drizzling
1 tsp harissa paste, for garnish (optional)
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Heat 2 tbsp olive oil in a medium saucepan over medium heat until shimmering. Add the garlic and cook, stirring frequently, until fragrant and just softened, about 1 minute — watch closely so it doesn't brown.
2
Add the cumin, turmeric, and ground ginger to the pan and stir constantly for 30 seconds, until the spices are fragrant and coat the garlic.

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