Roasted Pistachio and Yellow Lentil Dip Recipe

Save this healthy dip recipe for your next gathering. In this roasted pistachio and yellow lentil dip recipe, cooked yellow lentils are combined with roasted pistachios, olive oil, garlic, and lemon juice for a tasty and unusual dip that is a total upgrade from your standard party dip.

Pistachios, Lentils, and Coriander

When I first saw this recipe in Food and Wine magazine, the unique combination intrigued me. I LOVE pistachios but don’t eat them enough, and I also had a big jar of toor dal in my pantry that I had bought at an Indian grocery store last year and hadn’t managed to finish up; enter this recipe! Toor dal is a a split pigeon pea, and similar to yellow lentils, so can be used interchangeably in this recipe. If you cannot find either toor dal or yellow lentils, yellow split peas would probably work too, just give a slightly different flavor and texture.  I love the addition of coriander (the ground up seeds of the cilantro plant) in this dip, it adds a sweet flavor.

Appetizers for a Party

Healthy dip recipes are perfect appetizers for a party. Serve alongside muhummara (roasted red pepper and walnut dip) and zucchini hummus for a delicious trio of dips. If you end up with extra dip, it freezes well so you can save it for your for your next occasion (it will take just a couple of hours to thaw).

Roasted Pistachio and Yellow Lentil Dip Recipe

A new and exciting dip recipe for your next gathering.

4 from 1 vote

Print Pin Rate

Course: Appetizer

Cuisine: Mediterranean

Keyword: healthy dip recipe

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Servings: 3 cups

Calories: 123kcal

Author: Aliye Aydin

Ingredients

• 1 cup toor dal or yellow lentils
• 1 teaspoon fine sea salt divided
• 8 oz. unsalted, roasted shelled pistachios (1 2/3 cups)
• 2 cloves garlic
• 1/2 cup extra virgin olive oil
• 1/2 cup water
• 1/4 cup plus 2 Tablespoons lemon juice
• 2 Tablespoons ground coriander
• 1/4 cup Italian parsley leaves (optional)

Instructions

• Cook lentils in boiling water, with 1/2 teaspoon fine sea salt, until tender, 12-15 minutes. Toor dal takes about 30 minutes to become tender. Drain well thru a fine mesh strainer. 
• In a food processor, pulse the pistachios with the garlic until the nuts are chopped finely, but not a paste. With the machine running, slowly pour in the olive oil, water, and lemon juice. Puree until smooth. Add the coriander, cooked lentils, and remaining 1/2 teaspoon fine sea salt, and puree until smooth. 
• Transfer the dip to a bowl and stir in coarsely chopped Italian parsley, if using. Garnish with pistachios, a drizzle of olive oil, and red pepper flakes if desired.

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