Red Lentil dip


  • .150gm Red Lentils (soaked)  
  • 1 teaspoon Olive oil  
  • 2 garlic cloves - crushed  
  • 1 1/2 tablespoons grated fresh ginger  
  • 3 teaspoons mild Korma Curry Paste  
  • 1/4 cup Mango Chutney  
  • 1/2 cup fresh mint - chopped  
  • 1/3 cup Greek Yoghurt  
  • 2 tablespoons of fresh Coriander - chopped


  1. Place lentils in a saucepan with 1 1/2 cups of water. Cook on low heat, stirring often for roughly 20 minutes. It should be a good dipping consistency by then.  
  2. Either in another pan or using using the same pan you cooked the lentils in (after they have been removed and pan cleaned) - place oil, garlic and ginger. Cook for approximately 1 minute.  
  3. Add paste and cook for another 30 seconds.  
  4. Remove from heat, add lentils along with the chutney and mint.  
  5. Serve with yoghurt and coriander on top and some Naan bread. Or use as a Dahl with rice.

Contributed by Monica Mudge

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