Caramelized Onion Lentil Dip

Packed full of plant-based protein, this delicious lentil dip is one of our most crowd pleasing appetizers. Every time we make it, people ask for the recipe. It’s super tasty with a good balance of savoury and sweet. It’s a fairly simple recipe, with just a few ingredients and you can whip it up pretty quickly. Yes, you need a food processor for this one.

INGREDIENTS:

1 medium onion, diced

3 tbsp balsamic vinegar

1 can of lentils (or cook dry lentils, approx 1 + 1/2 cup)

1 + 1/2 tsp chili powder

2 tsp salt

1/4 tsp black pepper

2-4 tbsp olive oil

Optional:

1 tbsp tahini

small handful of walnuts

METHOD:

1 - Saute the diced onion in a little oil or vegan butter (approx 1 tbsp) on medium heat until caramelized, about 15 minutes. While waiting you can open the can of lentils, add to a strainer and rinse thoroughly with cold water, until the bubbles are gone, and then some more. Once onions are caramelized, stir in the balsamic vinegar and let simmer for a few more minutes. Remove from heat and set aside to cool.

2 - Add lentils to a food processor. Then add the caramelized onions, chili powder, salt and pepper (and tahini + walnuts if using). Start by adding 2 tbsp olive oil, then start mixing. If the dip is too thick add more olive oil or water. Scrape down the sides of the food processor as needed, to ensure everything gets mixed in. Give it a taste and adjust spices if needed. Serve immediately, or refrigerate in a dish to serve later (serve at room temperature) You could even drizzle a little bit of balsamic reduction on top to make it look pretty.

Makes: Approx. 2 cups

Prep time: 5 minutes

Cook time: 20 minutes

Store leftovers: Airtight container or wrapped to seal in fridge

Lasts: 4 - 5 days