A small bowl of red lentil dip served with flatbread, carrot and cucumber sticks, peppers and tomatoes

Red Lentil Dip

Age Suitability

7 months +

Serves

1

Prep

20mins

Cooking Time

10mins

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Carrot

What you need

Ingredients

100g red lentils
1 garlic clove
1 tsp ground cumin
½ tsp ground coriander
3 sun-dried tomatoes in oil
1 tbsp tahini (or any nut butter)
Juice of 1 lemon (to taste)
1-2 tbsp olive oil (to taste)

Allergens warning

This product contains:
Nuts, Sesame
This product is suitable for:
Vegetarian, Vegan, No dairy, Gluten free
Please note:
This recipe makes 1 jar, which can be split into smaller servings
Fancy a change from hummus? Try our Red Lentil Dip recipe with your baby.
Perfect for weaning with a selection of raw and cooked veggies.
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Peas

Method

Heat some water in a saucepan. Place lentils in the pan and cook for 5-7 mins until soft. Drain lentils, reserving some of the cooking water. Let lentils cool down to room temperature.

Cooked lentils being drained over a saucepan to reserve some of the cooking water

Place lentils, garlic clove, cumin, coriander and sun-dried tomatoes in a blender. Whizz until smooth.

Lentils in a blender with a garlic clove, cumin, coriander and sun-dried tomatoes

Adjust to taste mixing in tahini, lemon and olive oil. If the dip is too thick, add some reserved cooking liquid until you have your desired consistency.

Red lentil dip served with flatbread, chopped broccoli and cauliflower florets and diced cherry tomatoes

Adjust to taste mixing in tahini, lemon and olive oil. If the dip is too thick, add some reserved cooking liquid until you have your desired consistency.

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green broccoli floret
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Allergens