Serves
4
Prep
15
mins
Cooking
45
mins
Carrot & Lentil Dip
Directions
Step 1
Prepare lentils as per instructions on pack. Drain well.
Step 2
Meanwhile, place the carrots, onion, garlic, cumin, coriander, salt and 2 tablespoons of the olive oil on a baking tray. Cover with foil and cook in a preheated oven for 30 minutes. Uncover and cook for a further 10 minutes.
Step 3
Add the lentils and roasted carrots to a food processor and process until well combined. Transfer to a serving bowl and stir in the remaining oil. Garnish with coriander.
Step 4
Season with salt and pepper to taste.
Ingredients
- 120g McKenzie's Australian Red Split Lentils
- 2 carrots, roughly chopped
- 1 red onion, finely chopped
- 1 garlic clove, crushed
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 cup coriander, chopped
- 1/2 tsp McKenzie's Himalayan Pink Salt
- 3 tbs olive oil
- To serve, fresh coriander
