Warm cheese dip made with cream cheese, chili con carne, and cheese. It is a go-to dish for any potluck or Sunday football party, having been passed down from a coworker.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 teaspoon extra-virgin olive oil
- 1 ½ cups dry lentils
- ½ teaspoon cayenne pepper
- salt and ground black pepper to taste
- ¼ cup dried parsley
Instructions
- Heat oil in a skillet over medium heat. Pour in lentils; cook and stir constantly until plump and coated with oil, about 5 minutes. Stir in cayenne pepper, salt, and pepper until lentils are brown around the edges, 5 to 7 minutes. Mix in parsley; remove popped lentils from pan and serve.
Reviews
These will be a great go-to snack for me. I am trying to incorporate more protein into my day, but it’s a struggle, since I’m both gluten-sensitive and vegan. A few notes: – The recipe didn’t mention that lentils need to be immersed in water the night before to allow them to soften. – I took the advice of the first reviewer and heated them on a low temperature for a longer time. – They sizzle as they are cooking. Mine are getting crispy! I used 3 dried chili peppers, since that’s what I had on hand.
I loved the idea of this as a snack. I can’t imagine how it could be a meal. I only made 1/2 cup at a time. The first batch was too hard to eat even though I heard them pop. They smell wonderfully nutty but stay rock hard and then begin to burn. For the second batch, I reduced the temperature slightly and allowed them to cook a bit longer so they wouldn’t burn. They were a bit better, but still hurt my teeth they were so hard. I used green Puy lentils. I ended up boiling them afterwards and ate them in a soup.