Flavor-packed lentil dip comes together fast with serious protein and fiber punch! Lentils, roasted corn, veggies and crispy capers with herby pepper lime dressing is perfect for parties, potlucks, cookouts, and snacking! (gluten-free, soy-free, nut-free) High fiber, protein and iron!
This is the perfect lentil dip for summer. I was inspired by a lentil dip that went viral on TikTok, where you just take some lentils, add bruschetta and feta, Instead of those flavors, we’re adding a load of veggies and a fantastic dressing, and also crisp capers! All these flavors and textures have made this my fave this summer! There’s also kale in the dip, hidden along with some herbs, so it’s a great way to sneak in kale. There’s just so much amazing flavor and texture overall in this lentil dip.
There’s the protein from the lentils. There are the fresh, crunchy veggies, jalapeño, and onion. There’s sweetness from the corn and the apple, the tart freshness from the cherry tomatoes, and refreshing vibrancy from the lime zest.
The nutritional yeast adds a bit of cheesiness and protein, while the hemp seeds bump up the protein and texture even more. And all of that balances out with a hint of spice from the jalapeño and the pepper flakes and a savory burst of flavor from the crispy capers.
This lentil dip is a great source of protein, fiber, vitamin C, B vitamins, potassium, magnesium, and iron because of all the plant-based ingredients in it. You can use whichever veggies you have on hand. If you don’t like lentils, you can use chickpeas or white beans and add some more spices to the dressing.
Make this dip and serve it with tortilla chips, crispy crackers, garlic bread or baguette slices. You can also use it to make wraps with pita bread or tortillas. It’s a versatile lentil dip that will disappear in no time.
Why You’ll Love this Lentil Dip
protein- and veggie-packed dip with amazing flavors and textures
quick and easy herb-lime dressing comes together in 1 jar
crispy capers add a little crunch and a ton of umami
Lemon Poppy Seed Muffins is a soft spongy muffins which has a citrus flavour. You get a crunch from poppy seeds in every bite.These muffins come together quickly for weekend baking when you want homemade treat for special breakfast or snack. It gives the feeling of baking without too much effort.
Muffins are easy to make at home with ingredients most kitchen will already have, baking can be finished in thirty minutes from start. They stay soft and fresh for two three days when store dwell in container, tastes good with tea or as a simple dessert. Lemon makes them feel a bit fancy for guests but they are simple enough for everyday baking too.
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About Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins is a popular homemade muffin in many kitchen now. It is a simple Western style muffin that comes out well every time.The texture is soft and fluffy inside because yogurt and egg make batter moist and light, sugar sprinkle on top before baking helps create crusty edge while inside stay tender.
Lemon flavour is fresh and tangy, it balances well with the sweetness of sugar. You can adjust how much lemon you like by using more or less zest, some people prefer strong lemon taste and some prefer just hint of it. Some bakers add lemon extract but it not necessary, plain muffin taste really good on their own.
Poppy seeds can be increased or reduced base on preference, you can add more if you like texture. Some people make glaze on top but I find sugar sprinkle is enough and lookd nice too. Fresh lemon juice make big difference from bottled one, and yogurt keepd muffin moist for longer.
I usually make these when I want quick something for family or when guests are coming, my kids really love lemon taste and eat them while still warm. At home we always make extra because they finish too fast, it comes out consistent every time.
Lemon Poppy Seed Muffins Ingredients
Wheat flour - Used wheat flour for making base of muffin and it give nice structure. I usually sift it first to avoid lumps in the batter.
Sugar - Added regular white sugar for sweetness in muffin batter. It dissolves while mixing and makes batter sweet.
Poppy seeds - Used black poppy seeds for texture and little crunch in every bite. I just sprinkle it in batter and it give nice look and texture.
Baking powder and baking soda - These help muffins rise and become fluffy and light. I make sure to measure them carefully and not add too much or muffin gets bitter taste after baking.
Egg - Used one egg to bind all ingredients and give structure. Egg also helps muffin rise and come out fluffy, I whisk it well before adding to other ingredient.
Yogurt - Added yogurt for making batter soft and moist, it helps muffin stay tender for longer.
Melted butter - Used melted butter for richness in batter. I always let it cool a bit before mixing with egg and yogurt, butter gives muffin soft texture.
Lemon juice and zest - Used fresh lemon juice and zest for bright flavour. I use both juice and zest together for strong lemon taste in muffin.
Salt - Added small amount of salt, it helps balance sweetness and make lemon flavour come out better.
1.Preheat oven at 190 deg C for 10 minutes. To a mixing bowl - add wheat flour, baking powder, baking soda and salt. Add sugar to it.
2.Add black poppy seeds, mix well and set aside.
3.In another mixing bowl - add an egg whisk until pale. Add curd.
4.Add lemon juice. Whisk once.
5.Add melted butter, mix it. Add flour mixture.
6.Add lemon zest. Mix with a spatula.Using an ice cream scooper scoop out the batter.
7.Arrange muffin liners in muffin mould. Drop the scooped batter into the liners, sprinkle sugar on top.Bake in preheated oven at 190 deg C for 25-30 minutes or until the top turns golden and crusty.
Serve warm!
Expert Tips
Mixing - I always mix dry and wet separate, then combine gently with spatula. Over mixing makes muffin tough and dense, mixing gentle help it stay fluffy.
Oven temperature - I preheat oven well before starting to bake, make sure it is hot enough. This helps muffin bake even and top get golden.
Sugar on top - I sprinkle good amount of sugar, this creates crusty sweet topping that makes it taste better.
Lemon flavour - I use fresh lemon juice and zest together, it gives best taste without bitterness.
Filling even - I use ice cream scooper to scoop batter so all muffins fill even and gets baked at the same time. This way they all come out with same golden colour and texture.
Check if done - I poke toothpick in centre of muffin and if it comes out clean, it is ready. Top should look golden and crusty when done baking, inside still soft and warm.
Serving and Storage
Serve this while still warm from oven. This can be served as breakfast or snack with tea, they taste good as a light dessert too. Store any leftovers in an airtight container for two to three days at room temperature.
FAQS
1. Can I use all purpose flour?
Yes all purpose flour can be uses and it works fine, texture comes out bit different but muffins still taste good.
2. Can I make lemon flavour stronger?
Yes you can add more zest or lemon extract if you prefer stronger lemon taste in muffins.
3. Why my muffins come out dense?
Over mixing makes muffin dense and heavy, mix gently with spatula. Also check oven is properly preheated before start.
4. Can I prepare batter ahead?
You can make batter and refrigerate for few hour but bake same day for best fluffy muffins.
5. How long they stay fresh?
Muffins stay good in container for two three days at room temperature, you can freeze them for one month also.
If you have any more questions about this Lemon Poppy Seed MuffinsRecipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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Lemon Poppy Seed Muffins is a soft spongy muffins which has a citrus flavour. You get a crunch from poppy seeds in every bite.These muffins come together quickly for weekend baking when you want homemade treat for special breakfast or snack. It gives the feeling of baking without too much effort.
Take a mixing bowl - add wheat flour, baking powder, baking soda and salt. Add sugar to it.
Add black poppy seeds, mix well and set aside.
In another mixing bowl - add an egg whisk until pale. Add curd.
Add lemon juice. Whisk once.
Add melted butter, mix it. Add flour mixture.
Add lemon zest. Mix with a spatula.
Using an ice cream scooper scoop out the batter.
Arrange muffin liners in muffin mould. Drop the scooped batter into the liners, sprinkle sugar on top.
Bake in preheated oven at 190 deg C for 25-30 minutes or until the top turns golden and crusty.
Serve Lemon Poppy Seed Muffins warm!
Notes
Mixing - I always mix dry and wet separate, then combine gently with spatula. Over mixing makes muffin tough and dense, mixing gentle help it stay fluffy.
Oven temperature - I preheat oven well before starting to bake, make sure it is hot enough. This helps muffin bake even and top get golden.
Sugar on top - I sprinkle good amount of sugar, this creates crusty sweet topping that makes it taste better.
Lemon flavour - I use fresh lemon juice and zest together, it gives best taste without bitterness.
Filling even - I use ice cream scooper to scoop batter so all muffins fill even and gets baked at the same time. This way they all come out with same golden colour and texture.
Check if done - I poke toothpick in centre of muffin and if it comes out clean, it is ready. Top should look golden and crusty when done baking, inside still soft and warm.
This epic roasted garlic chili coconut tofu sandwich stars this toasty, flavor-packed chili-garlic-coconut chutney(Indian Vada Pav Chutney) that coats the tofu paired with this creamy, herbed yogurt sauce and tangy pickled cabbage. 18g Protein 7g fiber!
I am so excited to bring you another sandwich in my series of reimagining sandwiches inspired by popular Indian street food! This one is spicy, nutty, coconutty, sweet, crunchy, creamy, and tangy all at once. It’s such an incredible combination of flavors and textures. Don’t miss all the summer sandwiches in the series! These are some of my best sandwiches, Big flavor, and nutrient dense! Watch me make them on my YouTube channel! 🌶️
These stacked, make ahead friendly sandwiches and the Indian jalapeño popper toasts (15g protein per toast!) and my Indian crispy Chikin tofu sandwich, all pack incredible flavor and also Protein and fiber!
We’re going to make this chili garlic coconut chutney, which is a dry condiment (lasun chutney) often found in vada pav, a popular Indian sandwich. Vada pav usually has that chutney and a green chutney, and then there is this fried fritter of potatoes that’s tucked into bread. It’s so delicious.
I’m taking that amazing chutney and adding it on top of some tofu slices and baking them, then using them to fill up the coconut tofu sandwich. We’re piling them high in the sandwich along with a creamy, cooling, herby yogurt sauce as well as some tangy pickled cabbage. You can also use other pickled vegetables in this sandwich and add some roasted veggies, as well. This is a very flexible sandwich.
The main flavor component of this coconut tofu sandwich is that chili garlic chutney, so don’t skimp on it. Definitely make that chutney, and don’t skimp on the garlic or the chili when you do. They give it an amazing flavor.
You want to use super firm tofu for the best results, but extra firm tofu works, as well. I like to slice it thin, almost like deli slices, because the more surface area, the more flavor you get from all of that chutney.
The chili garlic chutney has loads of garlic that gets toasted, then process it up with toasted sesame seeds, peanuts, toasted coconut, and a good amount of Kashmiri chili powder. I use Kashmiri chili powder a lot in my Indian recipes. If you don’t have it, you definitely need to get some. It has a very distinctive flavor and isn’t overly hot, so you can use it in non-Indian recipes, as well, in place of paprika. It adds beautiful color and amazing flavor. You can find Kashmiri chili powder online or at Indian grocery stores.
We make the yogurt sauce with yogurt, herbs, lime juice, and a little maple syrup to balance the savoriness. The pickled cabbage is simply cabbage pickled with vinegar, salt, sugar, and pepper flakes. You can use the same ingredients to pickle other vegetables, like cucumber, radishes, or onions, as well.
This sandwich has amazing flavors and textures in every bite!!!
Why You’ll Love this Coconut Tofu Sandwich
toothsome tofu smothered in toasty, flavor-packed chili garlic coconut chutney
creamy, herbed non-dairy yogurt sauce
crunchy, tangy pickled cabbage contrasts all of those rich, deep flavors
This spin on Indian chilli cheese toast is absolutely decadent and delicious. It’s sort of like an Indian-inspired jalapeño popper cheese toast! Each toast has 10-15gm Protein, and ready in 15 minutes!
This is another recipe in my series of amazing, hearty summer sandwiches inspired by popular Indian sandwiches. I’m reimagining those sandwiches or components from those sandwiches. The goal is to create sandwiches with lots of texture and flavor while also making them hearty, high in protein and fiber, easy to make, and perfect for an easy summer lunch. These toasts boast 10 to 16 rams of protein and 5 to 7 grams of fiber per toast!
Indian chilli cheese toast is usually very simple. It doesn’t have anything other than green chillies and cheese, sometimes with a few veg like onion and peppers, herbs, and seasonings. The two main ingredients are shredded cheese and green chillies. It doesn’t have any bean chili. This is all about green chilli.
That combination of green chillies, cheese, salt, pepper, and chaat masala tastes incredible, so I took that idea and added tofu for extra protein and volume. I also added nutritional yeast for more flavor and protein and hemp seeds for even more protein. Then, I added a generous amount of green chillies, piled everything onto toasted sourdough, and broiled it.
Most of the time involved is simply chopping the vegetables and green chillies and crumbling the tofu. After that, it only takes about three minutes under the broiler.
I also make a crispy tempeh and garlic topping to level up the texture and flavor and add even more protein. The crispy garlic is incredibly delicious on top. I add Kashmiri chili powder to the tempeh for color and that deep Kashmiri chili flavor, along with lime zest. All of these flavor combinations are just heavenly.
Depending on the size of your toast and how much filling you use, you can get anywhere from 10 grams of protein up to 16 grams of protein per slice. It also depends on the bread you’re using. Whole grain bread usually has even more protein! If you want to keep it gluten-free, use gluten-free bread, a gluten-free tortilla, or my almond flour gluten-free naan as the base.
You can broil these chilli cheese toasts, air fry them, or even put them on a grill. This recipe is crispy, cheesy, spicy, zesty, and packed with incredible flavor and texture. It’s an absolutely fabulous combination. You need these cheese toasts in your life! And see recipe notes for more flavor combinations!
Why You’ll Love Chilli Cheese Toasts
crisp bread topped with creamy chilli-cheese mixture that turns golden brown in the oven
crispy, savory, tangy crumbled lime tempeh topping adds even more flavor and texture!
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