Easy Lentil Dip with Crispy Capers Recipe
This Easy Lentil Dip with Crispy Capers is a vibrant and healthy appetizer or snack, combining hearty lentils with fresh vegetables, herbs, and a zesty dressing, topped with crunchy, flavorful crispy capers. Perfect served with chips, pita, or as a wrap filling, it’s a nutritious and delicious way to enjoy plant-based protein and garden-fresh produce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Vegetarian
- Diet: Vegetarian
Ingredients
Lentil Dip
- 15 ounce can brown lentils (drained) or 1 1/2 cups cooked lentils
- 2 small ears corn (or 1 cup frozen corn)
- 1 jalapeño, finely chopped (seeds removed for less heat if desired)
- 1/2 cup chopped red onion
- 1 cup chopped cherry tomatoes (or Roma tomatoes)
- 1 cup chopped kale
- 1/2 cup chopped cilantro (or other fresh herbs)
- 1/2 cup chopped apple
- 1/2 cup chopped Persian cucumber
- 2 tablespoons hemp seeds
Seasonings & Dressing
- 1 teaspoon red pepper flakes
- 1 teaspoon dried basil (or 1 to 2 tablespoons fresh basil)
- 1 teaspoon maple syrup
- 1/2 teaspoon garlic powder
- 1 tablespoon nutritional yeast
- Zest of 1 lime
- 2 tablespoons lime juice (or more, to taste)
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon extra virgin olive oil
Crispy Capers
- 3 tablespoons capers (drained and thoroughly dried)
Instructions
- Prep the ingredients: Drain and set aside the lentils to remove excess moisture. Drain the capers and pat them dry thoroughly with paper towels or let air dry while preparing other ingredients. Finely chop the jalapeño, red onion, cucumber, apple, tomatoes, kale, and herbs into similarly sized pieces to ensure a balanced dip.
- Cook the corn: Grill the ears of corn on a grill or directly over a gas flame on medium-high heat until kernels have a slight char, then cool and cut off the kernels. Alternatively, boil fresh corn for about 15 minutes until cooked. For frozen corn, sauté in a skillet with 1 teaspoon oil over medium heat for 7-8 minutes until slightly golden, or boil for 10-15 minutes.
- Make the crispy capers: Heat a small skillet over medium heat and add the olive oil. Once hot, add the dried capers spread evenly. Cook undisturbed for 3-4 minutes, then stir occasionally until capers shrink slightly and change color. Remove with a spatula and transfer to a bowl, reserving the oil for dressing.
- Prepare the dressing: Add garlic powder, nutritional yeast, red pepper flakes, salt, black pepper, and dried basil (if using dried) to a jar. Pour hot caper oil into the jar so the spices can infuse. Add lime zest, lime juice, red wine vinegar, and maple syrup. Close the jar and shake well to combine. Adjust thickness by adding more lime juice and olive oil if needed, mixing until smooth.
- Assemble the dip: In a large bowl, combine lentils, corn, all chopped vegetables and herbs, hemp seeds, and the dressing. Toss thoroughly to combine. Taste and adjust salt, heat, and lime juice as needed. Toss again to ensure even flavor.
- Serve: Top the dip with crispy capers. Serve immediately with tortilla chips, crispy pita bread, baguette slices, or your favorite crackers. Optionally, use the dip as a filling for wraps by warming pita bread, spreading a bit of hummus, and piling on the lentil dip for a delicious meal or snack.
Notes
- For a more lentil-heavy dip, use two cans of lentils or replace one can with chickpeas for variation in texture and protein.
- To make lentils from scratch, cook dried lentils according to package instructions until tender, then cool before using.
- Drying the capers thoroughly before frying is essential to get them crispy and prevent splattering.
- You can add toasted nuts for extra texture if desired.
- If you prefer less heat, remove seeds from jalapeño or omit red pepper flakes.
- The dip can be stored refrigerated in an airtight container for up to 3 days; add crispy capers just before serving.
