Half-Baked by Liz  recipes, crafting, & other fun things

Spicy Lentil Bread Dip

December 16, 2014 / by Liz

Adapted from this recipe by Martha Stewart

Spicy Lentil Bread Dip

Spicy Lentil Bread Dip


  • 1 ¼ cups lentils
  • 1 3/4 cups vegetable broth
  • 1 cup water
  • 1/2 teaspoon turmeric
  • 3 tablespoons unsalted butter
  • 4 garlic cloves, minced
  • 1 1/4 teaspoons cumin seeds
  • 1 ½ teaspoon crushed red pepper flakes
  • 2 tomatoes, seeded and diced
  • handful of fresh mint leaves, chopped
  • salt to taste


  • Combine the lentils, broth, water, and turmeric in a medium sauce pan, and bring to a boil. Once boiling, reduce to a simmer, and cook until lentils are tender (15 to 20 minutes).
  • Meanwhile, place the butter, garlic, cumin seeds, and red pepper flakes in a small saucepan, and fry for a few minutes until fragrant.
  • When the lentils are cooked, add the garlic/spice mixture to the lentils, as well as the tomatoes, mint, and salt. Stir to combine. Serve immediately, or heat before serving.
  • *See related blog post here.

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