tomato onion lentil dip- really good!

blevinandwomba Posts: 813 ✭✭✭✭

So I tried a new recipe this week and it is seriously one of the best things I've ever made. I started with this recipe, but I made a couple of changes.

I caramelized a couple of very finely chopped onions, and instead of the 1 tbs. tomato paste it calls for, I made a batch of this minus the herbs and put half of it in. You really should try the not-sun-dried sauce even if you don't want to make this dip; you basically "brown" tomato paste in oil and it makes it so much more flavorful.

Also, I didn't bother using the food processor. Red lentils cook down to a puree, so I just stirred it all together when done. If you don't want chunks of onion and/or don't want to mince your onion(I actually aquired a bag of shaved red onions from our sub party at work. They looked like they were cut on a mandoline or deli slicer.) it might be worth using it.


  • Torey
    Torey Posts: 5,502 admin

    Thanks for posting @blevinandwomba. I am always looking for variations on hummus. This looks like a good one.

  • JodieDownUnder
    JodieDownUnder Posts: 1,482 admin

    @blevinandwomba thanks for this recipe. Think I’ll give the dip a crack this Xmas. The tomato paste tip got me thinking about making vegetable lasagna and trying that flavour bomb. I’ll let you know how I go. Thanks

  • annbeck62
    annbeck62 Posts: 994 ✭✭✭✭

    Thanks for sharing and including your changes. I'm always looking for new recipes

  • blevinandwomba
    blevinandwomba Posts: 813 ✭✭✭✭

    @torey If you add as much tomato paste as I did, it really doesn't taste like hummus anymore, but it's really, really good. I keep thinking it be good on a cheese tray, if you wanted an vegan alternative. It's so savory.

    @jodienancarrow definitely try the tomato paste! I ate a fair amount of it straight out of the pan before it ever made it to the dip.

    @annbeck62 You're welcome!

  • JodieDownUnder
    JodieDownUnder Posts: 1,482 admin

    @blevinandwomba so I roasted a tray of tomato, onion and garlic. Tossed in olive oil, sumac and brown sugar, s&p. Cooked down for 2 hrs, cooled, threw in blender, added a little stock. Ok, so now have a nice thick tomato sauce/paste. 2 days later cooked the sauce in some oil in a pan and used that in my vegetable lasagne. Took it to the next level! Great tip to fry off the tomato paste/sauce, really unexpectedly, adds a depth of flavour. Thanks

  • blevinandwomba
    blevinandwomba Posts: 813 ✭✭✭✭

    @jodienancarrow wow, I hadn't actually thought of making my own tomato paste, but that sounds great.

  • John
    John Posts: 163 ✭✭✭

    Super-I'm exited and headed out tp get the ingredients-can't wait to try this. :)