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Served warm or cold, this spin on a classic is delicious year-round. The lentils play very well with the umami of the sautéed mushrooms, acidity from the wine and richness of the sour cream and yogurt.
1 Tbsp (15 mL) canola oil
1 cup (250 mL) finely chopped onion
2 garlic cloves, chopped
1/2 lb (225 g) finely chopped mushrooms
to taste, salt and pepper
1/4 cup (60 mL) white wine
1 cup (250 mL) cooked green lentils
1 Tbsp (15 mL) fresh thyme leaves
1/3 cup (75 mL) plain Greek yogurt
1/3 cup (75 mL) sour cream
2 Tbsp (30 mL) finely sliced chives, plus more for garnish
This dip can be prepared in advance. If it needs to be thinned out slightly, add a dollop of sour cream or yogurt.