This week is all about vegan recipes. Every day something new, every day without any meat or dairy products. Andrea from Zimtkeks & Apfeltarte and I wanted to do something different for our regular “Bake Together”, so this week is all about vegan recipes. Today is “vegan snack time” and snacking means dipping here, so get ready for some delicious vegan Lentil Dip with vegan Flatbread aka. Naan ;)
If you are checking out this blog on a regular basis you probably have seen some of my/our “Bake Together – The Baking Surprise” recipes. Andrea and I decide on a topic once a month and publish a recipe every last Sunday of the month. We bake “together” far away from each other *LOL* and surprise each other with the results. None of us knows what the other one is making and sometimes we come up with similar ideas – most of the time it is completely different.
Anyway. This week is probably a week without any real matches – except that everything will be vegan on both blogs :P We decided on vegan recipes and chose a type of dish for each weekday – on Monday something for breakfast, Tuesday is snacking time, Wednesday is… well you get the concept ;) Besides that – no more rules and everything is possible. So I guess we will end up with very different recipes each day since there are soooo many delicious vegan dishes out there you can do…
Yesterday I made Vegan Overnight Oats for my breakfast recipe – something I do on a regular basis because it is so easy to prepare. Today is all about snacks. Andrea and I did not specify if the snacks have to be sweet or savory, baked or cooked… can be anything. I decided to go for a dip. Whenever we are too lazy to make a full meal in my house we are normally making a charcuterie board with a lot of things to snack and enjoy. Not always all vegan I have to admit. I still love me a nice cheese from time to time ;) Anyway – everything you can see on the pictures here is vegan though. Veggies, vegan naan bread and of course the vegan lentil dip. Similar to hummus and super delicious.
Dips like this lentil dip or hummus, for example, can be made in advance and stored in the fridge. Something I like a lot. You make a large amount of it and got something to snack for several days. Whenever you are in the mood you just grab a bit with some bread or veggie sticks and are good to go ;)
The naan bread is also homemade. I still wanted to bring the “baking” to “Bake Together” even though we are not fixed on baking recipes this week ;) Making your own bread takes some time and requires some planning in advance. So making that along with a dip is happening not that often to be honest. Maybe on a weekend where I got some more time on my hands. But this flatbread is also something that can be stored for quite a while – if you make a batch and store it properly you can enjoy the bread for days. A little re-heating in the oven or microwave and it will be almost as fresh as on day one ;) I will serve the bread tomorrow as well – along with a new vegan recipe – so stay tuned. It will be something equally delicious…
Well… shall we take a look at Andreas’s recipe for the day? I am pretty sure she came up with something delicious as well for today’s snack recipe.
INGREDIENTS / ZUTATEN
For the Naan bread:
0.35 oz. (10g) fresh yeast
1/2 cup (120ml) lukewarm water
1/2 tsp. sugar
2 1/3 cups (300g) spelt flour
2.1 oz. (60g) soy yogurt
1 tbsp. olive oil
1/2 tsp. salt
some oil for frying
For the lentil dip:
1 red onion, finely chopped
1 cup (200g) red lentils
3 cups (720ml) water
1 tsp. ground cumin
salt, pepper
1 bunch cilantro
1/4 cup (60ml) olive oil, plus more for serving
2 tbsp. fresh lime juice, plus more for serving
some chili flakes (optional)
For the veggies:
1 red pepper
2 stalks stalk celery
1 large carrot
For the garlic oil:
2 tbsp. olive oil
1 garlic clove, pressed
Für das Naan Brot:
10g frische Hefe
120ml lauwarmes Wasser
1/2 TL Zucker
300g Dinkelmehl (Type 630)
60g Soja Joghurt (oder andere pflanzliche Alternative)
1 EL Olivenöl
1/2 TL Salz
Öl zum Ausbacken
Für den Linsen-Dip:
1 rote Zwiebel, fein gewürfelt
200g rote Linsen
1 TL Kreuzkümmel, gemahlen
Salz, Pfeffer
1 Bund Koriander
60ml Olivenöl, plus etwas mehr zum Servieren
2 EL frischer Limettensaft, plus etwas mehr zum Servieren
ein paar Chiliflocken (optional)
Für das Gemüse:
1 rote Paprika
2 Stangensellerie
1 große Karotte
Für das Knoblauchöl:
2 EL Olivenöl
1 Knoblauchzehe, gepresst
DIRECTIONS / ZUBEREITUNG
2. While the dough is rising, prepare the lentil dip and veggies. Peel and chop the red onion for the dip finely. Add together with the lentils and cumin to a medium pot and season with salt and pepper. Bring to a boil and reduce the heat and let simmer for about 25-30 minutes until the lentils are soft. Pour into a sieve, let drain and cool down. Wash and chop the cilantro coarsely. Add to a blender, but keep some for decorations on the side. Add the cooked lentils, oil, and lime juice to the blender and mix until you get a smooth paste. Season well with salt and pepper. Transfer to a shallow bowl, drizzle with some more oil and lime juice, sprinkle with the remaining cilantro and some chili flakes (optional) and set aside until ready to serve. You can actually make the dip a day in advance if you want to. Wash/clean the veggies and cut everything into 2 inches (5cm) long sticks. Set aside.
3. As soon as the dough has risen enough take it out of the bowl and divide into 6 equal pieces. Roll out each piece of dough to an oval-shaped flatbread with a thickness of about 0.2 inches (0,5cm). Place on your work surface and cover with a damp kitchen towel – let sit for about 10 minutes. While the dough is resting some more time heat up a large cast-iron skillet with some oil. Add the flatbread and bake/fry for about 2-3 minutes on each side over medium-high heat – the bread should brown nicely but not burn, so be careful. When the bread is done take out of the skillet and place on a plate – cover so they stay warm until serving. Repeat until all dough has been used.
4. For the garlic oil mix the olive oil and pressed garlic in a small bowl. Brush the pieces of bread with the garlic oil and then serve still warm with the dip and veggies.
2. Während der Teig geht den Linsen-Dip und das Gemüse vorbereiten. Die Zwiebel für den Dip schälen und fein würfeln. Zusammen mit den Linsen in einen Topf geben, Kreuzkümmel dazu und mit Salz und Pfeffer würzen. Zum Kochen bringen, dann die Hitzezufuhr reduzieren und für 25-30 Minuten köcheln lassen. Wenn die Linsen weich sind, vom Herd nehmen und die noch vorhandene Flüssigkeit abschütten und die Linsen in einem Sieb abtropfen lassen. Den Koriander waschen und grob hacken – etwas davon zur Seite legen für die Deko und den Rest mit den Linsen, Öl und Limettensaft in einen Mixer geben und zu einer glatten Paste pürieren. Noch einmal gut mit Salz und Pfeffer würzen. In eine flache Schale geben und mit etwas Öl und Limettensaft beträufeln, den gehackten Koriander und ein paar Chiliflocken (optional) darüber streuen. Bis zum Servieren zur Seite stellen. Den Dip kann man auch schon einen Tag vorher machen und im Kühlschrank lagern. Das Gemüse waschen, trocknen und dann in Streifen (ca. 5cm lang) schneiden. Zur Seite stellen.
3. Wenn der Teig sein Volumen verdoppelt hat aus der Schüssel nehmen und in 6 Stücke teilen. Jedes Teigstück zu einem ovalen Fladen mit einer Dicke von etwa 0,5cm ausrollen. Auf die Arbeitsfläche legen und mit einem leicht feuchten Küchentuch abdecken. Für etwa 10 Minuten ruhen lassen. Eine große Pfanne mit etwas Öl erhitzen. Die Teigfladen darin von jeder Seite etwa 2-3 Minuten frittieren/ausbacken – die Fladen sollten Blasen werfen und etwas Farbe bekommen, aber nicht verbrennen. Die fertigen Brote auf einen Teller legen und abdecken, damit sie warm bleiben. Mit dem restlichen Teig wiederholen.
4. Für das Knoblauchöl das Öl mit dem gepressten Knoblauch vermischen. Die Brote damit bestreichen und dann noch warm mit dem Dip und dem Gemüse servieren. Dazu passen auch gut eingelegte Oliven und Zwiebelringe.
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Here is a version of the recipe you can print easily.
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Vegan Lentil Dip with Flatbread (Naan)
- Prep Time: 25m
- Cook Time: 30m
- Total Time: 2h
- Yield: 6 1x
- Category: Snack
- Cuisine: Indian
Description
Looking for a snack? You should try this lentil dip with Naan flatbread. Delicious!
Ingredients
Instructions
Notes
Enjoy dipping!
Hi Marc
I am a real fan of your pictures!
I was thinking of making this earthy humble dip a.s.a.p but there are two things here to ask:
First, by “red lentils” you mean “daal lentils”? And why didn’t you use the green lentils or even mung beans, because here it seems the more green the better…
Second, what’s your opinion if I would sauté the onion, then some of the cilantro and garlic with some olive oil, then blend them with the cooked lentil?
Thanks a lot
Niloufar
First of all – thank you for the kind words :)
About the lentils – I used the red ones that are normally used for dals – exactly. I used the red ones because they cook better for a dip like this one here. Green lentils are firmer when cooked and the texture is not the same when pureed.
The idea with the sauteed onions sounds good – will definitely give the dip more flavor! :)
Cheers
Marc