SnacksDecember-January 2014

Gluten-Free Curry Lentil Squash Dip

SERVES 8

Photo by Matthew Kadey

Photo by Matthew Kadey

The tempered sweetness of winter squash delivers seasonal flair to this hearty dip. Serve it with gluten-free crackers or sliced vegetables like crispy jicama and kohlrabi. It also makes a knockout sandwich spread.

½ cup dry red lentils
1 cup winter squash puree
¼ cup tahini (sesame paste)
2 garlic cloves, chopped
-Juice of ½ lemon
1½ teaspoons curry powder
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons finely chopped flat-leaf parsley, for garnish

1. Place red lentils and 1½ cups water in a medium saucepan. Bring to a boil, reduce heat and simmer until lentils are tender, about 10 minutes. Drain any excess liquid and let cool.

2. Add cooled lentils, squash puree, tahini, garlic, lemon juice, curry powder, cumin, smoked paprika, salt and pepper to a food processor container and blend until smooth. Serve garnished with parsley or chopped cilantro.

Each serving contains 102 calories, 4g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 83mg sodium, 14g carbohydrate, 3g fiber, 2g sugars, 5g protein, 5Est GL.

Matthew Kadey, RD (muffintinmania.com) is a dietitian and food writer. He is the author of two cookbooks, The Muffin Tin Chef and The No-Cook, No-Bake Cookbook.

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