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Lentil Dip and Crudités

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  • Total Time: 12 minutes
  • Yield: 3 1x


Chef Eliana Godinez from YaYa Restaurant in Cabo San Lucas serves up a gorgeous vegetable platter with a smooth as silk lentil dip.


  • 1 1/4 cups pink lentil miso
  • 2 1/2 cups sour cream
  • 1 tbsp olive oil (citrus flavored)
  • salt and pepper (to taste)

Pink Lentil Miso

  • 1.4 lbs pink lentils
  • 5 cups rice koji
  • 13 oz natural sea salt
  • water as necessary (for the food processor to work properly)


For the Pink Miso

  1. Day 1: Wash the pink lentils and let them soak in water for 18 hours.
  2. Day 2: Cook the lentils until they are soft and slightly overcooked.
  3. Mash the lentils in a food processor and combine with the salt and koji.
  4. Pack the lentil mixture in a jar by pressing down each ball of the mixture as firmly as possible to remove any air pockets. This will prevent unwanted mold growth.
  5. Day 3-30: Store the miso and wait for 1 month. Keep in a dark place with a temperature of around 75F.

For the Dip

  1. Place all the ingredients in a blender and mix well until all is emulsified, a few minutes.
  2. Drizzle a little additional olive oil, or herb-infused oil on top of the dip.
  3. Serve with the freshest vegetables of the season. Cucumber, broccoli, radishes, tomatoes, small carrots etc. are all great.


Note: If you don’t have time to make the pink lentil miso, pre-packaged miso from your local Japanese supermarket is a good substitute.

  • Prep Time: 10 minutes
  • Cook Time: 2 minutes
  • Category: Appetizer, Dip, Side Dish
  • Cuisine: Mediterranean, Mexican Inspired
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