Instant Pot Vegan Lentil Beet Dip

3 Cups
15 min

Do you ever spend forever deciding what to make... then finally decide... only to realize you don't, in fact, have the ingredients? Well, something like that happened to me recently. I had these beets just sitting there in my fridge. We had already had beets as a side, and I wanted to do something different with the rest of them. I thought about it for days, and finally decided I'd make a beet hummus. I opened to pantry to get started, and I had no chickpeas. I spent too long thinking about a beet-infused dip to give up though. I rummaged around, and found a bag of dried lentils and thought 'if chickpeas can be made into a dip, why can't lentils?'. As it turns out, lentils can - and should - be made into a dip. This turned out so much better than I was hoping for. The dip is incredibly healthy, and it has so much flavor. It is also so, so easy. All you have to do is throw some lentils, water, and garlic into your instant pot, then place a steam basket on top with your beets in it. Seal it up and cook for 10 minutes. When it's finished just wait for it to cool then blend it up with some oil, lemon juice, salt, pepper and rosemary. This dip is best served cold with with pita, veggies, crackers, or even spread onto a wrap or sandwich. You get about 3 cups of dip, and its good for 4-5 days in the fridge.

Instant Pot Vegan Lentil Beet Dip
Recipe details
  • 3  Cups
  • Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
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  • 1/2 cup dried lentils, rinsed and drained
  • 1 cup water
  • 2 cloves of garlic, peeled
  • 1/2 pound beets, chopped into 1 cm cubes (I used 3 tiny ones)
  • 1/4 cup olive oil
  • 1 lemon, juiced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 tsp dried rosemary (optional)

Place lentils, water, garlic in bottom of instant pot, stir, then place steam basket on top with beets.
Close Instant pot and set valve to "sealing", and cook at high pressure for 10 minutes
Do a quick release, and allow beets and lentils to cool until they are room temperature (roughly 45 minutes)
Once completely cooled, add lentils (and any remaining liquid in the Instant Pot), garlic, beets, olive oil, lemon juice, salt, pepper, and rosemary to a blender
Blend on high until completely smooth. Store in an airtight container in the fridge for 4-5 days
  • Make sure the lentils and beets are completely cooled before you blend them
Natalie | The Kollee Kitchen
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