Vegan Lentil Dip - kibbet Adas

"Kibbeh Adas, a traditional Middle Eastern dish, drizzled with a generous amount of olive oil

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5 from 1 vote

Vegan Lentil Dip - kibbet Adas

kibbet Adas is a famous delicious and nutritious traditional vegan dip. It is one of Lebanon’s national dishes!

Prep Time10

Cook Time28

Total Time38

Course: dinner, dip, lunch

Cuisine: Lebanese, Middle Eastern

Servings: servings

Author: Lama

Ingredients

12 oz. red lentils
7 cups water
½ cup bulgur fine
¼ cup olive oil divided
2 medium onions cubed
2 teaspoons cumin ground
½ teaspoon salt add more if needed

Instructions

Wash and drain lentils. Now, place the lentils in a medium pot with 7 cups of water, bring to a boil, then lower to medium heat uncovered for 20 minutes.
In a medium skillet add ¼ cup of olive oil. Sauté the cubed onions for about 10 minutes or until caramelized.
Bring the heat to low for the lentils. Now the lentils are cooked and soft; so add fine bulgur. Occasionally stir for 5-8 minutes until bulgur has softened and soaked up most of the liquids.
Add to the cooked lentils the caramelized onions, cumin, and salt and mix well. Taste and adjust the flavor to your liking.
Serve warm drizzled with olive oil. Enjoy with radish, pepper, green onions, or jalapeños with some pita bread or with tortilla chips.

Notes

Variations

For a gluten-free version, replace the bulgur with quinoa. Use it in the same way you would use bulgur. Quinoa has a nutty flavor and rich nutrients like vitamins and proteins.

For a spicy flavor, add a touch of red pepper flakes or cayenne pepper. You can also make it according to the ingredients I mentioned and serve it with jalapeños.

Tips and Tricks

After mixing all the ingredients and you feel that the lentil dip isn’t soft or smooth, add 1/4 cup water at a time until over low heat and mix until you have a smooth consistency.

Lentils will soak up the olive oil, so drizzle it on the Kibbeh just before serving it.

Nutrition