Roasted Garlic Lentil Dip

1. 1

   In a medium saucepan or Dutch oven, heat 1/2 tablespoon oil over medium heat.

2. 2

   Add onion, celery, carrot, dried herbs, bay leaf, and a generous pinch of salt and pepper.

3. 3

   Cook until vegetables are just softened, about 10 minutes, stirring occasionally.

4. 4

   Add lentils and stir often for 2 minutes to toast.

5. 5

   Add wine, adjust heat to a simmer, and cook until wine is almost evaporated.

6. 6

   Add stock or water and increase heat to a boil.

7. 7

   Reduce heat so lentils simmer gently and cook until tender, about 25 minutes.

8. 8

   Cool the lentils slightly in any remaining liquid, remove the bay leaf, then transfer to a food processor with the roasted garlic and lemon juice.

9. 9

   Puree until nearly smooth.

10. 10

    With the machine running, drizzle in remaining 1/2 cup olive oil.

11. 11

    Taste and adjust seasoning with salt, pepper, and more lemon juice.

12. 12

    Serve warm or refrigerate up to a few days, then serve cold or room temperature.

13. 13

    Note: Prep and cook time does not include roasting the garlic.

14. 14

    You can do this ahead of time and store it in the refrigerator or freezer.

15. 15

    See the blog post for a link to instructions on how to roast garlic.

16. 16

    I dont recommend substituting raw garlic in this recipe.

* Per serving · 4 servings · Values may vary.