Red Lentil & Roasted Carrot Dip

Serve this versatile dip warm or cold with veggies and your favourite crackers! It is also a delicious addition to sandwiches and wraps, adding 6 g protein & 4 g fibre per serving.

Course Appetizer, Snack

Key Ingredient Lentils

Dietary Need Gluten Free, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings cups (500 mL)

Calories 151

Ingredients

2 cups (500 mL) diced carrots
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, zest & juice
2 cloves garlic, minced
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) ground tumeric
salt & black pepper, to taste

Instructions

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.

Notes

This dip may thicken as it chills. Add warm water 1 Tbsp (15 mL) at a time to thin if desired.

Nutrition