Red Lentil & Roasted Carrot Dip
Served warm or cold, this delicious dip is great with fresh veggies & pita chips, on top of flatbreads, in wraps or sandwiches!
- Pulse
- Lentils
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Makes
- 2 cups (500 mL)
Nutrition
- Serving Size 1/4 cup (60 mL)
- Calories 151
- Fat 7 g
- Saturated Fat 1 g
- Cholesterol 0 mg
- Carbohydrate 16 g
- Fibre 4 g
- Sugars 2 g
- Protein 6 g
- Sodium 34 mg
- Potassium 324 mg
- Folate 99 mcg
- Iron 2 mg
Ingredients
- 2 cups (500 mL) carrots, diced
- 2 tsp (10 mL) canola oil (for roasting)
- 3/4 cup (175 mL) dry red split lentils
- 2 1/4 cups (560 mL) water
- 1/4 cup (60 mL) tahini
- 1 tbsp (15 ml) canola oil (for blending)
- 1 fresh lime, juice & zest
- 2 cloves garlic, minced
- 1 tsp (5 mL) ground cumin
- 1/2 tsp (2 mL) ground tumeric
- salt & black pepper to taste
Directions
Preheat oven to 375°F (190°C).
Toss carrots with 2 tsp (10 mL) oil in a medium bowl and season well with salt and black pepper. Transfer to a parchment lined pan, spread evenly. Roast for about 20 minutes or until tender.
Rinse dry lentils with cool water, drain, and transfer to a medium pot. Add water and simmer until fully cooked and tender, about 10 – 15 minutes. Drain and set aside.
Combine all ingredients together in a food processor and blend until smooth. Season to taste with salt and black pepper. If the dip is too thick, add warm water or oil to reach your desired consistency.
tips
- You can serve this dip warm or cold!
- This dip may thicken as it chills. Add warm water 1 Tbsp (15 mL) at a time to thin if desired.
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