This recipe comes from the kitchen of holistic nutritionist and whole-food chef Sarah Britton. Sarah is the creator of My New Roots and My New Roots Grow, a wellness platform and expansive resource for cooking tutorials, holistic living, exclusive recipes, breathwork, and movement classes.

Today, Sarah shares her Caramelized Onion White Lentil Dip. Caramelized onions can make almost anything taste amazing. They’re ridiculously simple, yet a magical ingredient that turns an ordinary dish into something so rich-tasting and satisfying. They meld perfectly with this creamy (yet simultaneously light and refreshing) lentil dip. Not to mention, the protein from the lentils packs a hearty punch.

Serve with seasonal veggies and some crackers; your crowd will be swooning (and spooning) this dip. It will be gone in no time, so be sure to share this recipe with your friends!

Ingredients for White Lentils:

Assembly for White Lentils:

  1. Start by cooking the lentils. If you’ve soaked them beforehand (even an hour helps!), drain and rinse them well. If you’re starting from raw, place the lentils in the cooking pot, cover with plenty of water, and vigorously swish them around with your hands. When the water becomes murky, drain and repeat until the water is clear, or mostly clear (this can take 3-4 rounds).
  2. Place lentils in the cooking pot and cover generously with water. Bring to a boil, reduce heat to simmer, and cook partially covered for about 20-30 minutes, depending on whether or not you soaked them. The lentils should be cooked until mushy. If the pot becomes dry during cooking, simply add more water.
  3. Once cooked, drain the lentils if there is any remaining water. Set aside to cool.
  4. In a food processor, pulse the garlic until finely minced. Add the tahini, lemon juice, balsamic, salt, cumin, and pepper. Blend until combined. Add the cooked lentils and blend on high until smooth. Lastly, add about two-thirds of the caramelized onions and pulse to incorporate them into the dip. Taste and adjust seasoning if desired.
  5. To serve, spoon the dip into a serving bowl. Make a small divot in the center of the dip and spoon in the remaining caramelized onions. Drizzle with olive oil and sprinkle with your toppings of choice (I used toasted black sesame and chive flowers for a splash of color, but this is totally optional).
  6. Serve with fresh veggies, crackers, or toasted flatbreads.

Ingredients for Caramelized Onions:

Assembly for Caramelized Onions:

  1. Peel the onions and slice them as evenly as possible into half-rounds.
  2. Melt coconut oil over medium heat in the largest skillet you have. Add the onions, then salt, and stir well to coat. Once the onions are coated, turn the heat down to a medium-low, stirring occasionally – more often towards the end – until they’ve fully caramelized, about 25-30 minutes. If the pot becomes too dry during cooking, reduce the heat and add a bit of water. Stir well.
  3. Ultimately, you want soft, silky, and golden brown goodness! Store leftovers in the fridge for up to four days, or freeze for three months.
*Makes about 2 cups / 500ml

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Since October 2007, Sarah Britton’s successful blog, My New Roots, has inspired eaters from around the world alongside her two cookbooks and mini-series on Food Network Canada’s The Substitute Baker. My New Roots Grow is Sarah’s very own wellness platform, an expansive resource for cooking tutorials, holistic living, exclusive recipes, breathwork and movement classes, and so much more. Sarah’s deep love for nature’s bounty and seasonality shines through in all she creates, and her most recent study and journey into the power of breathwork continues to take Sarah and the My New Roots community to new heights.

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