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Red Lentil Soup Dip
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Red Lentil Soup Dip

This recipe is inspired by leftover red lentil soup that was mistaken for hummus. Serve with raw veggies or any type of cracker.
Course: Side Dish
Keyword: lentil soup, lentils, red lentil
Servings: 2 cups
Calories: 274kcal


  • 3 tablespoons coconut oil (or extra-virgin olive oil)
  • 2 teaspoons garam masala (or 1/2 teaspoon each ground cumin, coriander, turmeric and black pepper
  • 1/2 cup split red lentils
  • 1 13 1/2 ounce can coconut milk
  • 1 teaspoon kosher salt
  • 2 tablespoons plain yogurt (or coconut milk yogurt if you're vegan), for serving
  • 2 tablespoons toasted unsweetened coconut flakes, for serving


  • Place coconut oil and garam masala in a medium saucepan over medium heat. When spices begin to smell fragrant, just about 30 seconds, stir in lentils, coconut milk and salt. Bring mixture to a boil, turn heat to low, cover the pot, and simmer until the lentils are completely soft, 20 to 25 minutes. Season mixture to taste with salt. Turn off heat and let mixture cool to room temperature. It will thicken slightly as it cools. Transfer dip to a serving bowl. Top with yogurt and toasted coconut and serve immediately.


Simply JuliaExcerpted from Simply Julia:  110 Easy Recipes for Healthy Comfort Food © 2021 by Julia Turshen. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.


Calories: 274kcal | Carbohydrates: 15g | Protein: 6g | Sodium: 406mg | Fiber: 3g | Sugar: 3g