You have probably already noticed but I will say it anyway: I am obsessed with homemade dips and spreads! They are just so delicious and so fresh that I cannot stop coming up with new combinations! Today’s dip is made with red lentils and carrots and is wonderful served with pita wedges or on toast!
150g red lentils (washed)
2 big carrots
1 red onion, sliced
1 tsp ground cumin
2 cloves garlic, sliced
1 tsp soy sauce
3 tsp olive oil
Salt & pepper
In a medium size pot, cook red lentils according to instructions on the package. Drain really well and let cool off for about 30 minutes
Preheat the oven to 180C. Peel the carrots and cut them into medium sized chunks (about 2cm). In a bowl, stir together carrots, onion, garlic, olive oil and cumin. Put in a baking dish, cover with aluminum foil and bake for about 40 minutes (make sure carrots are tender before you take them out). Let cool off for 30 minutes.
Put lentils, carrot mix and soy sauce in a food processor and process until smooth. Season with salt and pepper!