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5 from 2 votes

Lentils and Olive Oil (For Dipping Bread)

Servings: 5 ounces dip (plus about 3/4 cup cooked lentils)
Author: Shawn

Ingredients

For the lentils

  • 1 tsp extra-virgin olive oil
  • 1 Tbs minced onion
  • 1 small clove garlic minced
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup dried lentils rinsed and drained
  • 1 tsp white wine vinegar

For the dip

  • 1/4 cup cooked lentils above
  • 2 Tbs extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Instructions

For the lentils

  • Heat oil in a small saucepan over medium heat. Add onion, garlic, salt, and pepper. Cook, stirring occasionally, until tender.
  • Add lentils and 1 cup water. Bring to a boil. Reduce heat to a simmer, cover, and cook until tender, about 40 minutes. Stir in vinegar.

For the dip

  • Combine lentils and olive oil. Season with salt and pepper to taste.