Whipped Ricotta & Red Lentils – Lentils.org

Whipped Ricotta & Red Lentils

  By lentilsorg    

August 1, 2017

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  • Prep: 10 Minutes
  • Cook: 15 Minutes
  • 10 Minutes

    15 Minutes

    25 Minutes

  • Yields: 4


  1. Rinse and drain lentils and combine with 1 1/2 cups (375 mL) of water in a saucepan. Cook on medium heat until tender, approximately 5 minutes. Drain off excess water and rinse under cold water. Drain thoroughly.
  2. Combine lentils, ricotta, yogurt, almonds, vinegar, garlic, thyme, and honey in a food processor and blend until smooth.
  3. Season to taste with salt and pepper. Serve in a bowl alongside your favourite crackers or dolloped on toasted triangles. Garnish with fresh thyme, almonds, and a drizzle of olive oil.

Quick tip: This dip can be made a day in advance. The flavours will improve as it sits.


1/2 cup (125 mL) split red lentils

1/2 cup (125 mL) ricotta cheese

1/2 cup (125 mL) plain Greek yogurt

1/2 cup (125 mL) toasted sliced almonds (reserve some for garnish)

1 Tbsp (15 mL) white wine vinegar

2 garlic cloves

1 Tbsp (15 mL) thyme leaves (reserve some for garnish)

1 tsp (5 mL) honey

to taste, salt and pepper

toasted bread cut into triangles, or crackers

olive oil, for finishing


Nutrition Facts

Serving Size4 toast triangles + 3 Tbsp (45 mL) dip
Sodium410 mg
Potassium311 mg
Protein19 g
Cholesterol15 mg
Sugar5 g
Total Fat16 g
Saturated Fat3.5 g
Total Carbohydrates31 g
Dietary Fiber6 g