Ginger Lime Lentil Dip with Roasted Turmeric Veggies
Recipe written and developed by: Charmaine Broughton
Food Styling & Photography by: @foodphotosbymeg
In need of a show stopping side dish for your Springtime gathering? This stunning dish is loaded with flavour, colour and plant protein. Perfect recipe to prepare if you’re entertaining vegetarian and/or plant based guests.
This dish also makes a fab weeknight meal on its own – thanks to the plant protein from the lentil dip.
PrintGinger Lime Lentil Dip with Roasted Turmeric Veggies
Ingredients
Units
Scale
- 1 (540 mL) can lentils, drained and rinsed
- 1/3 cup (75 mL) tahini (or natural peanut butter)
- 2 tbsp (30 mL) grated fresh ginger root
- zest and juice of two limes
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) chili flakes
- 2 cloves, garlic minced
- 1/3 cup (75 mL) quality olive oil
Roasted Vegetables
- 4 medium beets, well washed and cut in wedges *about 6 wedges per beet* (leave skin on)
- 3 carrots, cut in thick matchstick pieces (well washed, leave skin on)
- 1 head of broccoli, cut into florets and stem (about 4 cups (1 L))
- 1 onion, cut in half and then in thick wedges
- 2 tbsp (30 mL) vegetable oil
- 1 tbsp (15 mL) ground turmeric
- 1/4 tsp (1 mL) each of salt and pepper
Garnish
- 1/2 cup (125 mL) chopped salted peanuts
- 1/2 cup (125 mL) chopped fresh mint
- 3 tbsp (45 mL) Crosby’s Maple + Molasses
- 1 tsp (5 mL) ground turmeric + pinch chili flakes
Instructions
Ginger Lime Lentil Dip
- Place lentils in a bowl of food processor fitted with a metal blade. Pulse until roughly chopped.
- Add remaining ingredients and pulse until very well combined. Scrape down sides of the bowl (using a rubber spatula) when needed. Check consistency – if the dip is too thick for your liking add a splash more (about 1 tbsp (15 mL)) olive oil or water and pulse until combined.
- Cover and refrigerate until ready to use. Up to 3 days. Restir before serving.
Roasted Vegetables
- Preheat the oven to 400 F (200 C).
- Toss chopped vegetables with oil, turmeric, salt and pepper.
- Place on a large baking sheet lined with parchment paper.
- Roast in the center of the oven for about 40 minutes, tossing only once (halfway through roasting), until evenly roasted.
- Remove from the oven and cool slightly.
Assembly
- Spread lentil dip evenly on a serving platter.
- Place warm roasted vegetables over dip (room temp is fine too).
- Garnish evenly with mint and chopped peanuts.
- Stir together Maple + Molasses, turmeric and chili flakes and warm slightly (about 15 seconds in microwave). Drizzle warm Maple + Molasses mixture evenly over the dish.
- Serves 6 as a side dish.
Notes
Delicious & Doable Tips:
- No turmeric? No problem, use curry powder instead.
- If you’re a fan of cilantro, garnish with ½ cup (125 mL) chopped fresh cilantro for an extra punch of flavour.
