Vegan Chilli Cheese Lentil Dip

A decadent yet wholesome dip is one that combines the nutritional goodness of lentils with the rich buttery flavour of cheese.
This dip is extremely creamy and exudes smoky flavours that is to die for!
While this recipe uses green lentils, you can try them with a combination of lentils like kidney beans and horse gram, or yellow and black lentils.
This dip makes eating chips a whole lot toothsome!
Here’s how to make this luscious chilli cheese lentil dip:

INGREDIENTS:-

• 2 teaspoons olive oil
• 1/2 cup onion, finely chopped
• 2 large cloves garlic, finely chopped
• 1 1/2 cup green lentils, cooked
• 1/2 cup tomato, chopped
• 1 tbsp chili powder (or to taste)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tbsp sriracha or hot sauce
• Salt to taste
• 1/4 tsp black pepper
• 1 ½ cup vegetable broth
• 1 tsp apple cider vinegar

For the cheese sauce :

• 1 cup cashew milk / coconut milk (or any plant milk with high fat content)
• 4 tbsp nutritional yeast
• 2 ½ tbsp corn starch
• ½ tsp ground yellow mustard

INSTRUCTIONS:-

1. Heat oil in a large saucepan over medium heat. Add the onion, garlic and tomato. Sauté until the onions turn translucent.
2. Stir in the lentils.
3. Add the chilli powder, cumin, oregano, salt and pepper. Stir well.
4. Pour in the vegetable broth and bring to a simmer. Cook for 5-7 minutes before removing from heat.
5. Allow the mixture to cool to room temperature before transferring to a food processor.
6. Add the apple cider vinegar and hot sauce to the processor and process until smooth.

(For the cheese sauce)

1. Add the milk, nutritional yeast, corn starch and yellow mustard to a sauce pan and cook on medium-low heat for 2-3 minutes. (Note : whisk in the milk in parts to avoid lumps.)
2. Bring to a simmer and stir continuously until the sauce is thick and stretchy.
3. To the hot cheese sauce, add the lentil mixture and stir until evenly combined.
4. Garnish with coriander, if desired. Serve immediately with tortilla chips.