Red Lentil Yoghurt Dip

    20 minutes

    Lovely easy dip made with split red lentils, mango chutney, plain yoghurt and mint. If you like bean style dips this is refreshingly different from hummus, its sweeter and so much more tasty.

    2 people made this

    Serves: 10 

    • 3/4 cup (155g) split red lentils
    • 1 tablespoon olive oil
    • 2 garlic cloves
    • 1 1/2tsp grated ginger
    • 1-2tsp mild curry paste (to taste)
    • 1/4 cup mango chutney
    • 1/4 cup chopped fresh mint
    • 1/2 cup Greek yoghurt, or any plain yoghurt
    • 2 tbsp chopped fresh coriander

    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Rinse lentils and cook on low heat for 20 minutes or until soft, adding more water if required during cooking. Remove lentils and rinse and dry the saucepan. Heat the olive oil and cook garlic and ginger on low heat for about 1 minute. Add curry paste and cook for 30 seconds.
    2. Remove from heat, stir in lentils and chutney, cool and then add mint. Spoon into a serving bowl and top with the yoghurt and coriander.

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