7 months +

Red Lentil Dip

Prep: 10-30 mins
Cooks in: Under 10 mins
Serves: 1 jar

Contains:

  • No Allergens

Suitable for:

  • Vegan

  • Vegetarian

  • No dairy

  • No gluten

Ingredients

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)

Contains:

  • No Allergens

Method

Step 1

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.

step 1/3

Method

Step 2

Place lentils, garlic clove, cumin, coriander and sun-dried tomatoes in a blender. Whizz until smooth.

step 2/3

Method

Step 3

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.

step 3/3