Easy Lentil Dip with Crispy Capers

Discover Easy Lentil Dip with Crispy Capers. Review the available recipe details and open the credited original source for the complete preparation method.

• 15 ounce can brown lentils (drained, or 1 1/2 cups cooked lentils (See notes to make lentils from scratch.)) ↔ Sustituir
• 2 small ears corn (or 1 cup frozen corn) ↔ Sustituir
• 1 jalapeño (finely chopped, remove the seed section for less heat, if needed) ↔ Sustituir
• 1/2 cup chopped red onion ↔ Sustituir
• 1 cup chopped cherry tomatoes (or Roma tomatoes) ↔ Sustituir
• 1 cup chopped kale ↔ Sustituir
• 1/2 cup chopped cilantro (or other fresh herbs) ↔ Sustituir
• 1/2 cup chopped apple ↔ Sustituir
• 1/2 cup chopped Persian cucumber (or more, to taste) ↔ Sustituir
• 2 tablespoons hemp seeds ↔ Sustituir
• 1 teaspoon red pepper flakes ↔ Sustituir
• 1 teaspoon dried basil (or 1 to 2 tablespoons fresh basil) ↔ Sustituir
• 1 teaspoon maple syrup ↔ Sustituir
• 1/2 teaspoon garlic powder ↔ Sustituir
• 1 tablespoon nutritional yeast ↔ Sustituir
• zest of 1 lime ↔ Sustituir
• 2 tablespoons lime juice (or more, to taste) ↔ Sustituir
• 2 tablespoons red wine vinegar ↔ Sustituir
• 1/2 teaspoon salt ↔ Sustituir
• 1/2 teaspoon black pepper ↔ Sustituir
• 1 tablespoon extra virgin olive oil ↔ Sustituir
• 3 tablespoons capers (drained) ↔ Sustituir

Las conversiones son aproximadas; la fuente original sigue siendo la referencia.

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