Ingredients and Weight:
- 2 cups dried lentils
- 1 can (16 oz) tomato sauce
- 1 cup chopped bell peppers
- 1 cup chopped green onions
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 2 cups low-fat cheese (or Mexican blend cheese)
- 1 bag (8 oz) tortilla chips (optional for serving)
Preparation Time:
- Preparation Time: 20 minutes (plus slow cooking time)
- Cooking Time: 4-6 hours (slow cooker setting)
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- In a slow cooker, combine lentils, tomato sauce, bell peppers, green onions, cumin, chili powder, and salt.
- Set the slow cooker to low and let it cook for 4-6 hours until the lentils are tender and the flavors are well-blended.
- Stir in the cheese during the last hour of cooking to allow it to melt into the dip.
- Serve the dip with tortilla chips (if desired).
Nutritional Information: (per serving assuming 8 people)
Calories: Approximately 300 calories per serving (depending on the amount of tortilla chips served)
Carbohydrates: Lentils and cheese provide carbs.
Protein: Lentils are a good source of protein.
Fat: Low-fat cheese adds a small amount of fat.
Dish Characteristics:
- Slow-cooked for rich flavor.
- Spicy and creamy texture.
- Suitable for a party or gathering as it can be served with tortilla chips.
- Vegan-friendly if using plant-based cheese.
User Comments:
- "This dip was amazing! The lentils were so tender and the flavor was perfect."
- "I love how creamy this dip is. It's a great appetizer for any gathering."
- "I made this for a party and it was a hit! Everyone loved the combination of flavors."
Special Precautions and Tips:
- Be sure to use a slow cooker setting for best results.
- If you want a spicier dip, add more chili powder or use a hot chili powder variety.
- For a vegetarian version, use plant-based cheese.
- This dip can be made ahead of time and served warm or at room temperature.
