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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

DIP - Lentil Currant Salsa Dip Recipe

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This recipe for DIP - Lentil Currant Salsa Dip is from The Hawkes Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Lentil Dip/salsa

1 can lentils - drained. (1 cup Dried - rinse and boil with 2-3 cups water)
1/2 red pepper - diced (2 minis)
1/2 yellow pepper - diced (2 minis)
3 green onions - finely sliced
1/2 cup currants (I chop Dried Cranberries very small) me no like raisins

Dressing
1/3 cup Olive oil
1/4 Cup red wine vinegar (white balsamic vinegar)
1 Tbl. Fresh lemon juice
1Tbl Grated Lemon Rind
1 Tbl Dijon
1Tsp minced Garlic
1/2 tsp cinnamon
1/2 tsp cumin
1 tsp curry
Pinch of Clove

Combine lentils etc and set aside

Combine dressing ingredients - mix well. Pour over lentil mix and toss thoroughly.

Needs time for flavors to develop before serving. Refrigerate Overnight or make morning of, if serving later in the day. Toss several times while 'marinating'.

Goes well with scoops.
Directions:
Directions:
Above
Number Of Servings:
Number Of Servings:
Many many
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
Amanda’s first favourite salsa that she is claiming as hers. Gotten from Jared’s cousin Christine.
May 2020

 

 

 

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