- Yields: about 2 cups
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free
- Each ¼ cup serving
- 170 cal
- 9g fat (1g sat)
- 0mg chol
- 55mg sodium
- 17g carb
- 5g fiber
- 2g sugars
- 8g protein
Ingredients
- 1 cup red lentils, rinsed and picked through
- 1 bay leaf
- 2 cups water
- 2 tablespoons olive oil
- 1 onion, diced (1 1/2 cups)
- 1/2 cup toasted pecan pieces
- 1 cup kimchi (Firefly Kitchen brand recommended)
- Salt, to taste
- Rice crackers or vegetables, for serving (optional)
Directions
Place lentils, bay leaf and water in a saucepan. Bring to a boil, reduce heat to medium-¬low, and simmer, covered, for 15 to 20 minutes, or until lentils are very soft. Cool, then remove bay leaf.
Heat olive oil in a skillet over medium heat. Add onions and cook for 5 to 7 minutes, or until soft and translucent, stirring once or twice. Reduce heat to low and cook onions for 20 to 25 minutes more, or until browned and caramelized, stirring occasionally.
Place lentils and onions in a food processor with pecans and kimchi. Puree until smooth; season with salt or additional kimchi, if needed. Serve with rice crackers or vegetables. This dip stores well for up to 2 weeks in the refrigerator.
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