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If you’re currently raising an eyebrow because you haven’t known me to be the creator of many recipes, your suspicions are correct. This recipe originates from a family member who said I could claim it as my own and share it with you, since I am frequently asked for the recipe. I know it seems unlikely that lentils can be such a hit, but trust me on this one and make it for your next social gathering. I’m just hoping this dip doesn’t share the same fate as my cinnamon bun recipe: I shared it with my friend, Ashley, and from that point on, everyone called my cinnamon buns “Ashley’s cinnamon buns.” In any case, the next time someone asks me for this recipe, it will be easy to share.  I should note that I occasionally eat this as a salad. Enjoy!

Let’s get right to it:

1 can Lentils

2 peppers

3 green onions

1/2 cup currants

1/2 dried cranberries, finely chopped


1/2 cup oil (I use olive oil)

1/4 cup red wine vinegar

1 tsp Dijon mustard

1 tsp lemon juice

1-2 tsp cumin

1-2 tsp curry

1/2 tsp cinnamon

pinch of cloves

Mix the sauce and then pour it over the other ingredients. Let sit for a day or overnight. Enjoy with Wheat Thins or Tostitos Scoops. Note: use red peppers to give this more of a Christmas look during the holiday season.