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Red Lentil & Roasted Carrot Dip

Served warm or cold, this delicious dip is great with fresh veggies & pita chips, on top of flatbreads, in wraps or sandwiches!


  • 2 cups (500 mL) carrots, diced
  • 2 tsp (10 mL) canola oil (for roasting)
  • 3/4 cup (175 mL) dry red split lentils
  • 2 1/4 cups (560 mL) water
  • 1/4 cup (60 mL) tahini
  • 1 tbsp (15 ml) canola oil (for blending)
  • 1 fresh lime, juice & zest
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) ground cumin
  • 1/2 tsp (2 mL) ground tumeric
  • salt & black pepper to taste


Preheat oven to 375°F (190°C).

Toss carrots with 2 tsp (10 mL) oil in a medium bowl and season well with salt and black pepper.  Transfer to a parchment lined pan, spread evenly.  Roast for about 20 minutes or until tender.

Rinse dry lentils with cool water, drain, and transfer to a medium pot.  Add water and simmer until fully cooked and tender, about 10 – 15 minutes.  Drain and set aside.

Combine all ingredients together in a food processor and blend until smooth.  Season to taste with salt and black pepper.  If the dip is too thick, add warm water or oil to reach your desired consistency.


  • You can serve this dip warm or cold!
  • This dip may thicken as it chills.  Add warm water 1 Tbsp (15 mL) at a time to thin if desired.


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