Maple Lentil Dip with Cumin & Cilantro


Before you go saying, “Whaaaaat? That’s some crazy experimenting, Stacey,” try this recipe. It’s savory sweet with a spicy citrus flare, plus protein-packed and filling. Impress your vegan, gluten-free and carnivorous friends with this tasty treat at your next chips & dip gathering. Your buddies will thank you.

Or, skip the chips and sharing; just dig into this dish as a meal for one.


3 c cooked lentils, 2 Tbsp maple syrup, 1 tomato, 1 slice of onion, 2 large garlic cloves, 1/2 c chopped cilantro, 1/2 lime, 1 Tbsp cumin, salt & pepper

Serves: 1 to LOTS!



  1. Cook the lentils if you haven’t already. While that’s happening, prepare the toppings below.
  2. Mince the tomato, onion, garlic and cilantro.
  3. When the lentils are cooked, put them in a dish and mix in the maple syrup, squeezed lime and spices. Add the vegetables and herbs on top.
  4. Grab a bag of chips, then serve, eat, enjoy!

4 thoughts on “Maple Lentil Dip with Cumin & Cilantro”

    1. Go for it! 😉 My sister doesn’t like lentils but she surprised herself by being more than satisfied with this dish– she couldn’t stop dipping! Good luck proving to the BF that veganism rocks!

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