I was inspired to make Red Lentil Dip with a Spanish Flair coz I had some merry little red lentils languishing in my cupboard, and they were calling to me. Seriously, it was late, and I was almost ready for bed. I was like “Shush!” But they wouldn’t stop.

Red Lentil Dip With a Spanish Flair – perfect on a mezze platter

But that’s the kind of thing that happens when you look at Pinterest before falling asleep (See how I shamelessly linked you to my board?) And Red Lentil Dip with a Spanish Flair is the result.

Red Lentil Dip is budget-friendly / make-ahead / and good for you. It’s a perfect mixture for snacking at home or toting along, an appetizer, or for a mezze platter.

⭐ Why You’ll Want to Make This Dip

This Red Lentil Dip is an easy, budget-friendly app made with mostly pantry ingredients. The fresh ingredients are a few mushrooms and an onion. It takes about 20 minutes and is perfect to make ahead because it’s great warm or cold. By the way, what it lacks in the looks department, it more than makes up for in taste.

Why You’ll Love This Recipe

• Budget-friendly and filling

• Uses mostly pantry items

• Make-ahead friendly

• Great warm or cold

Basic Ingredient Snapshot

This recipe keeps costs low by using mostly pantry ingredients:

• Red Lentils: Not only inexpensive, but they also cook fast, require no soaking, and are super healthy.

• Mushrooms: Keep this recipe in mind when you have a few mushrooms that need to be used.

• A Splash of Wine: Place wine in a tightly lidded jar if you have leftover; it’s perfect for recipes like this.

• Tomato Paste: Don’t bother freezing in ice-cube trays. Just add to a Ziploc, mush it down to the bottom, roll it up, and freeze. Break off a bit when you need it.

👉 Flavor boost for pennies with

• Smoked Paprika – always gives a faint essence of smokiness. It’s like magic in spice rubs.
• Vinegar: Red Wine, White Wine, Apple Cider, and Rice Wine should be pantry staples and add a boost to many recipes.

Red Lenitl Dip With a Spanish Flair

How to Make Red Lentil Dip with a Spanish Flair

You’ll need a food processor for this recipe.

1. Start the lentils; they cook in 15 minutes.

2. In the meantime, saute the onions and mushrooms as directed, add in the garlic, then the tomato paste. Cook for a minute, then in go the seasonings. Deglaze with wine and reduce.

3. Strain the lentils and add, along with the mushrooms and onions, to the food processor. Blend, then add the touch of vinegar. Check and add more  s&p if needed.

Red Lentil Dip with a Spanish flair.

⏱ Time & Cost Snapshot

• Prep time: 20 minutes

• Cook time: 15 minutes of the prep time

• Servings: Makes 2 cups; servings vary

• Cost per serving: Budget-friendly, 2026 pricing under $3.00, only counting portions of ingredients used.

Make-Ahead/Leftover Instructions

• Great Recipe to Make Ahead, it can be served cold. The flavors mellow a little.

• Keep in the Fridge for three to four days. I have not tested freezing.

What to Serve With It

Keep sides simple and affordable:

• Crackers: perfect for dipping

• Flatbread or Toasts: toasted or not, or crostini

• Crudite Platter: as a dip for youir favorite veggies

🔗 If You Like This Recipe, You Might Also Like

👉 Smoky Red Lentil Hummus

A little smoother, a little tamer, but still absolutely delish. Plus, it’s a great way to use the other half of that bag of lentils.

Smoky Red Lentil Hummus

👉 Naf Naf Red Lentil Soup

This soup leans back to the Middle East, and is one of my favorites…and a fabulous end result from a bag of red lentils.

Naf Naf Lentil Soup

FAQ

Can I make this ahead?
Yes: Red Lentil Dip with a Spanish Flair is good warm or cold.

Can I freeze it?
This recipe has not been tested after freezing.

Can I use other kinds of lentils?
I have not personally done so, but I expect other lentils will work well; they will take longer to cook and may not break down as easily.

Saving Money on Groceries:

What you pay for groceries depends not only on WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.

• The best sales are before holidays; check out Win at the Grocers. Use these sales not just for your holiday, but to stock up at a low for the coming weeks to months.
• Take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality; be selective.

The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.

Lentils:

There are three kinds easily found in the US: green, brown, and red. This recipe is best with red.

• At the grocery store, look for them at a low price before or after any holiday where ham is served. Sales are usually unadvertised.
• Markets and discount grocery stores (availability at the discount stores is sporadic) are great options and might even beat the grocery store sales prices.

Mushrooms:

• Watch sales, especially before holidays. Discount store’s everyday pricing rivals grocery stores’ best sales. Buyers’ clubs may not be cheapest, but the quality is outstanding.
• The bargain is the button; its nutritional value is nearly identical to its pricier cousins.
• Whole mushrooms keep better. Poke or cut several holes in the package and wrap; place upside down in the fridge.

Wine:

• Sign up for emails, watch flyers, and shop the sales, including the bargain bins. There are two major sales in the industry, fall and spring. Stock up. Additional discounts usually apply when buying in bulk; if not offered, ask.
• Talk to the wine person, consultant, guide, or sommelier. A good one will ask your price range, what you’re making, and direct you to options you may not have thought of or known about.
• Cooking is an ideal way to use a partial bottle; store in a small, airtight jar until needed.

Vinegar:

• Vinegar is almost always at a low for the year before Easter, during the big holiday sales. Stock up for the year on jugs of white vinegar, but check to see if the “fancier” vinegars are on sale, too.
• Vinegar sales are usually unadvertised, so if you miss Easter, watch for sales through the summer.

Final Frugal Thoughts

Thanks for visiting. I hope you’ll give Red Lentil Dipi with a Spanish Flair a try, despite its looks. It’s one of my favorites, delish, inexpensive, and low-key healthy! Originally published in 2016, I updated in 2026. Hope to see you next time!

Mollie

Red Lentil Dip With a Spanish Flair

Red Lentil Dip with a Spanish Flair

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• Author: mollie kirby
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2 cups 1x
• Category: Appetizer
• Cuisine: spanish

Ingredients

Scale 1x2x3x

• 2 cups water
• 3/4 cup dried red lentils
• 3 tablespoons olive oil
• 1 onion, in chunks, about a cup & a half
• 1 cup coarsely chopped fresh mushrooms (about 5 button medium mushrooms)
• 3 large garlic cloves
• 1 1/2 tablespoons tomato paste
• 1 teaspoon smoked paprika (or a teaspoon sweet paprika plus 1/4 teaspoon pimentón)
• 1 teaspoon dried oregano
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup dry white wine
• 2 tablespoons red wine vinegar

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Instructions

In a small saucepan, bring the water to a boil over high heat. Add the lentils, reduce the heat to low, and simmer until most of the liquid has been absorbed, about 15 minutes. Keep an eye on them toward the end. Drain through a fine-mesh strainer.

In the meantime, add mushrooms and onions to the bowl of a food processor and finely chop. Heat the oil in a large frying pan over medium-high heat until shimmering. Add the onion and mushrooms and cook, stirring occasionally, until the vegetables soften and start to brown, about four to five minutes. Add the garlic and cook until fragrant, about 2 minutes.

Turn the heat down to low and add the tomato paste and stir it around until it loses its bright red color. Add in the paprika, oregano, and black pepper and stir to coat the onion mixture. Add the white wine, using a wooden spoon to scrape up any browned bits sticking to the pan. Simmer, turning the heat back up if necessary, until the wine has reduced and the mixture has thickened, about 3 minutes.

Remove from the heat and let cool slightly. Transfer the mixture to the bowl of a food processor fitted with a blade. Add the cooked lentils and vinegar, season generously with salt, and process until mostly smooth, with some small pieces remaining, about 1 minute.

Taste, season with additional salt and pepper as needed, and pulse to combine. Serve warm or cold over toast points, crostini, with crackers, pita chips, or raw or roasted vegetables. This is particularly good with roasted cauliflower.

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I’ll be sharing this recipe at Fiesta Friday; the cohosts  this week are Jhuls @ The Not So Creative Cook and Ginger @ Ginger & Bread