Lentil Goat Cheese Dip

I LOVE hummus. Love it. I might love it a bit too much because I seem to overdo eating it. I buy or make it and eat it nonstop for days. Breakfast lunch and dinner. I love it with veggies, Melba Toast and Twistos. Especially Twistos lately. Those little bready bites are amazing.

This is a bit of a twist on hummus but it has a similar texture and flavor profile. It makes a lot so bring it to a party or be prepared to have quite a bit of it on hand.


Lentil Goat Cheese Dip


1 small onion, peeled and quartered
2 cloves of garlic, peeled and smashed
1 carrot, peeled and quartered
1 celery stalk, trimmed and quartered
6 sprigs plus ΒΌ cup chopped of fresh flat leaf parsley

1 cup French Green Lentils
2 cups low sodium chicken broth
4 oz crumbled goat cheese
2 tsp fresh lemon juice
1 tsp celery salt
Pinch of Cayenne
Kosher Salt and freshly ground pepper
Extra Virgin Olive Oil for Drizzling
Pita chips, fresh veggies or crackers for serving



Create a sachet by laying out a 12 inch square of cheesecloth. Place the onion, garlic, carrot, celery and 6 sprigs of parsley near the bottom of the square. Fold the bottom edge up and over the veggies. Rool once, tuck in the two ends of the cheesecloth and continue to roll. Tie both ends of the cheese cloth with kitchen twine.

Place the lentils, sachet and chicken stock in a large pot. Bring to a boil over med-high heat, bring to a boil then reduce to med-low and simmer gently for about 30 minutes or until the lentils are tender.

Drain the lentils and discard the sachet.

Transfer the lentils to a pdd processor. Add the goat cheese, parsley, lemon juice, celery salt, cayenne pepper and salt & pepper and prcess until very smooth.

Transfer the mixture to a serving bowl, drizzle with olive oil and serve with pita chips, veggies or crackers.


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