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Northern Pulse Growers Association

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Spicy Lentil Dip

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1 lb. dry lentils, rinsed                                                     
½ c. finely chopped carrots
2 qts. water                                                                        
½ c. chopped tomatoes
1/8 c. lemon juice                                                                
Green onions, chopped (optional)
1/8 c. soy sauce                                                                
Cilantro, chopped (optional)
1 ½ T. cumin Salt and pepper, to taste
1 package ranch dip/dressing mix Cayenne pepper, to taste
½ c. chopped jalapenos (optional) 1 cup shredded cheese (optional)

Combine lentils and water in a saucepan. Bring to a boil, reduce heat, cover, and simmer until the lentils are very soft, about 35 minutes. Drain. Pour the hot lentils into a mixing bowl and add lemon juice, soy sauce, cumin and ranch mix. Mix in carrots and tomatoes, and season to taste with salt, black pepper, and cayenne. Refrigerate until thoroughly chilled.

Serve this chunky dip on a bed of greens – lettuce or spinach or with chips and vegetables.

Nutrition Facts
Serving Size 
Servings Per Container 24
Amount Per Serving
Calories  Calories From Fat 
% Daily Value *
Total Fat 
Saturated Fat 
Trans Fat   
Total Carbohydrate 
Dietary Fiber 
Vitamin A   % Vitamin C   %
Calcium  % Iron  %
* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
  Calories 2,000 2,2500
Total Fat Less than 65g 80g
   Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
   Dietary Fiber   25g 30g
Calories per gram:
      Fat 9   •   Carbohydrate 4   •   Protein 4