Red Lentil Dip
7 months +
10 mins
1
20 mins
What you need
Ingredients
Allergens warning
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Method
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.
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.
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