Red Meat Allergy Friendly Harissa-Orange Red Lentil Dip with Veggie Dippers
Total time40 min
Prep time15 min
Cook time25 min
4.8(11)
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Learn more →Ingredients
6 servings
For the dip
- 1 cup red lentils, rinsed
- 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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