November 19, 2021 1 min read

Pumpkin purée and red lentils transform into a smooth, savory dip when blended with a little olive oil and lemon juice. It’s a perfect autumn snack or lunch, served with bread, chips, or fresh vegetables for dipping. Top with some chopped walnuts for a bit of crunch and torn parsley for some freshness!



¼ cup red lentils

½ cup water

⅔ cup pumpkin purée

3 Tbsp extra virgin olive oil

Juice of ½ a lemon

Salt and pepper, to taste

1 clove of garlic


  1. Place lentils and ½ cup water in a small saucepan and bring to a simmer. Cook until all the water is absorbed.
  2. Meanwhile, set up your Vidiem Mixer-Grinder by placing the chutney jar onto the motor base.
  3. Add the cooked lentils along with the rest of the ingredients to the jar and secure the lid.
  4. Pulse a few times to start the grinding process. Then, blend on speed 1 until smooth.
  5. Adjust seasonings to taste and serve with bread, chips, or vegetables for dipping.

Yield: About 1 cup

Storage: Store in a container with a tight-fitting lid in the refrigerator for up to 1 week