Red Lentil Dip


  • 1 cup red dry split red lentils
  • 400g can of tomatoes, chopped
  • 1 teaspoon cumin
  • 1 stock cube, low salt if possible
  • 1 onion diced
  • Garlic (optional)
  • 1 tablespoon olive oil


  1. Heat oil in a medium sized saucepan. Add in onion and garlic (if using) and fry on low heat until the onion begins to brown.
  2. Add in cumin and fry for 30 seconds. Then add in lentils, chopped tomatoes and 1 cup of water and the stock cube.
  3. Boil the mixture on low heat until the lentils cook and it begins to thicken. You may need to add more water as the mixture cooks.
  4. Serve warm or cool with crackers, wrap bread and vegetable sticks.


  • This recipe freezes well in batches
  • Try serving on rice with vegetables for delicious high fibre, healthy and affordable dinner