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Thai-Flavoured Sprouted Lentil Dip

Sprouts aren’t just for munching on – they’re delicious whizzed up into a dip too! I love serving this to friends and family since no one can believe how delicious AND health supportive it is! So fresh and tasty, this version came to me while I was teaching a class recently, and had the good sense to jot it down right afterwards.

Thanks to my travels, dear friends, and amazing inspiration from around the world I am able to draw on what I know and love about worldly flavours and celebrate with my senses at home. Toasting the coconut before blending will add a ton of flavour not to mention the most beautiful aroma! You can substitute the peanut butter with any nut butter you like – almond and cashew are my favourites here if you’re looking for a swap.

Thai-Flavoured Sprouted Lentil Dip


  • 2 cups / 115g lentil sprouts, lightly packed
  • 1 large red bell pepper
  • 3 Tbsp. cold-pressed olive oil
  • 3 Tbsp. peanut butter
  • ½ cup / 40g desiccated coconut unsweetened, very fine
  • 1 organic lime, zest + juice
  • 1 clove garlic
  • 1 small chunk fresh ginger
  • 2 Tbsp. tamari
  • 1 tsp. maple syrup
  • chilli flakes / cayenne pepper, to taste


  • Place coconut in a large dry skillet over medium heat. Toast, stirring often until golden. Remove from heat immediately.
  • Put all ingredients into a high-speed blender or food processor, and blend on high until smooth. Taste and adjust seasoning. Say thank you and enjoy with veggie sticks, crackers, or alongside a snack spread. Store leftovers in a an airtight glass container for up to five days.


Makes 2 cups / 500ml