Creamy Kale, Avocado & Lentil Dip –

Creamy Kale, Avocado & Lentil Dip

  By lentilsorg  ,

September 2, 2015

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  • Prep: 20 Minutes
  • Cook: 10 Minutes
  • 20 Minutes

    10 Minutes

    30 Minutes

  • Yields: 6


  1. HEAT a large skillet over medium high heat. Add olive oil. Let it warm for 30 seconds. Add kale and garlic. Cook until kale is softened completely and garlic is golden and fragrant. Remove from heat and let cool to room temperature.
  2. IN a blender, add cottage cheese, lentils, avocado, lemon juice and zest, cilantro, chives, red pepper flakes, and cooked kale mixture. Blend until smooth, scraping sides often. Season with salt and pepper, and more lemon juice if need be. Serve with pita chips and fresh vegetables.


2 Tbsp (30 mL) extra virgin olive oil

2 cups (500 mL) packed kale, rinsed and stems removed

3 garlic cloves, sliced

2 cups (500 mL) 2% cottage cheese

1 cup (250 mL) cooked or canned green lentils, drained & rinsed

1 large ripe avocado, cut in half, flesh removed

1 lemon, juice and zest

½ cup (125 mL) fresh cilantro or basil

3 Tbsp fresh chives, chopped

1 tsp (5 mL) red pepper flakes

1/2 tsp (5 mL) salt

1/2 tsp (5 mL) ground black pepper


Nutrition Facts

Serving Size1/4 cup (60 mL)
Sodium115 mg
Potassium163 mg
Protein5 g
Cholesterol5 mg
Sugar1 g
Total Fat4 g
Saturated Fat0.5 g
Total Carbohydrates5 g
Dietary Fiber2 g