Red Lentil Dip
100g red lentils
1 garlic clove
1 tsp ground cumin
½ tsp ground coriander
3 sun-dried tomatoes in oil
1 tbsp tahini (or any nut butter)
Juice of 1 lemon (to taste)
1-2 tbsp olive oil (to taste)
Heat some water in a saucepan. Place lentils in the pan and cook for 5-7 mins until soft. Drain lentils, reserving some of the cooking water. Let lentils cool down to room temperature.
Place lentils, garlic clove, cumin, coriander and sun-dried tomatoes in a blender. Whizz until smooth.
Adjust to taste mixing in tahini, lemon and olive oil. If the dip is too thick, add some reserved cooking liquid until you have your desired consistency.
Organix Baby & Toddler Cookbook
Over 70 quick and easy recipes - from weaning purees to dinnertime faves for the whole family to enjoy!