Rosemary & Lemon Lentil Dip

Spring and summer are the perfect seasons for entertaining. If you’re like us, then you love getting in the kitchen and whipping up dishes that will have your friends and family asking “What’s in this?”, to which your answer always leaves them amazed and demanding the recipe. Well, this is certainly one of those recipes, and you should probably double it if it’s more than just you that’s eating. Bon appétit!

Rosemary & Lemon Lentil Dip

Serves: 4 | Prep Time: 5 minutes | Cook Time: 30-40 minutes 

  • 1/4 cup diced shallot
  • 1 garlic clove, minced
  • 1 cup of green lentils
  • 2 cups rosemary lemon broth
  • 1 tsp of cumin
  • 1 tsp of sea salt
  • 1 tsp of black pepper
  • 1 tsp of paprika
  • 1 tsp fresh lemon zest and juice from 1 medium lemon
  • 1/4 cup olive oil
  • freshly diced curly parsley (for garnish)

Saute the shallot and garlic until fragrant. Add the dry lentils, all dry spices and broth to the pot, bring to a boil, then reduce heat and cover until lentils are soft (about 30-40 minutes). Remove from heat.

Add the fresh lemon zest, fresh squeezed lemon juice and olive oil to the pot, then pour all ingredients into a blender. Blend until smooth – and, if too thick, drizzle a bit of olive oil until desired consistency.

Garnish the spread with a bit of fresh grated lemon zest, a sprinkle of paprika, a drizzle of olive oil and some freshly diced curly parsley.

Serve with pita bread, fresh veggies, rice crackers. Also perfect for making turkey roll ups! Spread it on a slice of turkey, add a little arugula, and roll up!


rosemary lentil bone broth

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