Harissa Spiced Red Lentil Dip with Preserved Lemon
 
Prep time
Cook time
Total time
 
This flavorful savory dip is a wonderful alternative to your standard hummus, and a terrific healthy snack while watching the big game. Serve it with assorted crudités and crackers or pita chips. Love your food super spicy? Add as much harissa paste as your fiery heart desires.
Author:
Recipe type: Appetizer, Dip, Side Dish, Super Bowl Snack
Cuisine: Modern American, Middle Eastern, Vegan
Yield: 3½ cups
Ingredients
  • 200g (1 cup) dried red lentils, rinsed in cool water and drained
  • 1 dried bay leaf
  • 2 cloves garlic, 1 lightly crushed, 1 minced
  • 1” x 3” strip kombu
  • Water or low-sodium vegetable stock
  • Kosher salt
  • 10 ml (2 tsp) extra virgin olive oil
  • 1 Tbsp finely minced shallot
  • 1 tsp whole cumin seed
  • 1 tsp whole coriander seed
  • 20-30g (4-6 tsp) harissa paste*, depending on heat level
  • Rind from ½ preserved lemon, drained and chopped
  • 15 ml (1 Tbsp) fresh lemon juice
  • 32g (2 Tbsp) tahini
  • Freshly ground black pepper
  • 1 tsp finely cilantro or parsley for garnish
Procedure
  1. Cook lentils: Add lentils, bay leaf, crushed garlic, kombu, and 1 tsp kosher salt to a medium saucepan. Cover by 2 inches with water or vegetable stock, and bring to a boil over medium-high heat. Reduce heat to maintain a simmer, and cook for 5-7 minutes until lentils are tender and starting to fall apart (they’ll look fluffy, like grains of wild rice or popcorn that have burst open). Discard kombu, bay leaf, and garlic. Drain lentils, reserving 1 cup of the cooking liquid. Transfer lentils to a food processor or blender, add ¼ cup cooking liquid, and set remainder aside.
  2. Fry aromatics: Rinse and dry saucepan, return to stove over medium heat, and add olive oil. When oil is shimmering, add shallot and a pinch of salt. Cook, stirring frequently, until tender and golden, 60-90 seconds. Add minced garlic, cumin seeds and coriander seeds and continue stirring until seeds are fragrant and deeply toasted. Add harissa paste, turn off burner, and cook over residual heat for 30-60 seconds until harissa darkens in color.
  3. Blend dip: Scrape harissa mixture into lentils, and add preserved lemon rind, fresh lemon juice, and tahini. Process until smooth, drizzling in cooking liquid by the tablespoon until desired consistency is reached. Season to taste with salt and pepper (and even more harissa if desired), and blend briefly to combine.
  4. Serve: Transfer to a serving dish, garnish with chopped herbs, and serve with crackers or crudités for dipping.
Notes
*Harissa paste varies greatly in heat level across brands, so taste yours and adjust the amount accordingly.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/spicy-red-lentil-dip-harissa-preserved-lemon/