Roasted Pistachio and Yellow Lentil Dip Recipe
You’ll want to bookmark this roasted pistachio and yellow lentil dip recipe for your next gathering. 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.
Serve alongside muhummara (roasted red pepper and walnut dip) and zucchini hummus for a delicious trio of dips for your next party. This recipe also freezes well, to pull out for next occasion, and will take just a couple of hours to thaw.
A new and exciting dip recipe for your next gathering.
- 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)
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.