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–+ servings
A small white dip bowl contains a light orange dip. It's paired with seedy crackers.
5 from 1 vote

Smoky Eggplant Red Lentil Dip

Author - Gena Hamshaw
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Prep Time: 5 minutes
Cook Time: 55 minutes
Cooling time 30 minutes
Total Time: 1 hour 30 minutes
Yields: 6 servings

Ingredients

  • 3/4 cup red lentils (dry)
  • 1 1/2 cups water
  • 1 small globe eggplant
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon cumin
  • 2 tablespoons nutritional yeast
  • 2 teaspoons apple cider vinegar
  • freshly ground black pepper to taste

Instructions

  • Preheat oven to 450 degrees. Prick the eggplant with a fork, then lay it on a foil lined baking sheet. Bake until it's collapsing (about 30-45 minutes, depending on your eggplant). Let it sit for 30 minutes, or until it's cool enough to handle.
  • While eggplant is cooking, bring water and lentils to a boil. Turn heat to a simmer and let lentils cook with a lid ajar. When the lentils are tender, they’re finished. It should take 30 minutes or so.
  • Drain the lentils and add them to a food processor fitted with the S blade. Cut the eggplant in half. Scoop out the flesh and add it to the food processor as well. Add all remaining ingredients to the food processor. Process till the mixture is smooth but retains some texture. Serve with crackers, veggies, or even as a thick dressing!