Apr 03, 2026

Curried Red Lentil Dip

By The Sculpt Society

Dip, spread, scoop, repeat! This Curried Red Lentil Dip is a sneaky and delicious way to pack more fiber-rich legumes into your day. We partnered with Desiree Nielsen, BSc RD, Registered Dietitian and cookbook author. Check out more of Desiree's recipes on her blog.
This recipe combines warm curry spices, creamy tahini, and tender red lentils for a dip that's as nourishing as it is flavorful. Ready in just 15 minutes, it's a wholesome snack you can feel good about. Whether you're serving it at a gathering or keeping it in the fridge for easy snacking throughout the week, this dip pairs beautifully with veggies, crackers, or warm pita. Simple, satisfying, and packed with plant-based goodness—this one's a keeper.

Curried Red Lentil Dip

INGREDIENTS:

¾ cup dried lentils
⅓ cup tahini
1-2 tbsp freshly squeezed lemon juice, start with one and add more as you wish
1-2 tbsp olive oil, makes it silky and more flavorful!
1 clove garlic, minced or grated
½-1 tsp curry powder, use less if strong, more if mild
¾ tsp salt, plus more to taste
¼ tsp ground cumin
¼ tsp ground turmeric

Preparation

Boil the lentils: Place lentils in a medium pot with enough water to cover by 3 inches. Bring to the boil and then reduce to medium and cook until lentils are tender, about 4-6 minutes. Watch closely so they don't boil over!
Prepare the lentils: Drain lentils in a mesh sieve and rinse very well with cold water to help cool them off.
Blend ingredients together: Add lentils to a food processor or bullet blender along with tahini, lemon juice, oil, garlic, curry powder, salt, turmeric and cumin. Blend until smooth, scraping
sides as necessary, about 2-3 minutes.