Caramelized Onion Lentil Dip

It’s like hummus, but not.

If caramelized onions are in something, chances are I’m going to immediately dive in. I’ve been looking for dips that I can make to snack on during the day. Being on the SCD diet means limited snacking options but I am a huge snacker. I thought this dip would be good as a way to sneak some lentils (for the iron and fiber) into my day. I am very into this oniony, garlicky goodness and I think you will be too. It’s a nice change if you’re over the hummus as I am. Hummus sucks. Don’t come at me!

Ingredients

1/2 Cup Dry Lentils (I used green sprouted lentils)
1/3 Cup Olive Oil
3 Cloves Garlic
1 Yellow Onion
1 Tbsp Ghee or Grass-fed Butter (Olive Oil for Vegan)
1 tsp Sea Salt
2 Tbsp Lemon Juice
Optional - Water to Thin

Recipe

Thinly slice the yellow onion and heat up ghee or butter in a medium pan. Toss in onion slices and add a dash of salt. Cook on medium for 20-25 minutes until caramelized.

In a small sauce pan, cook lentils according to package instructions. Drain lentils and place them in a food processor or blender.

Pour caramelized onions into the food processor (set some aside to top if you’d like). Add in garlic cloves, lemon juice, salt, and olive oil and puree until smooth. If you’d like to thin out the dip, add in a tbsp of water at a time and puree until desired texture.

Optional: Top with parsley, caramelized onions, and a drizzle of olive oil.

Serve with pita bread, crackers, veggies, or whatever you like to dip!