What do you get when you combine carrots and lentils? You get a delicious and nutritious dip that’s healthy in every bite. Yummy!
How To Make Carrot and Lentil Dip
A savory dip made from healthy vegetables that's yummy and nutritious at the same time.
- 2 carrots (roughly chopped)
- 1 white onion (chopped)
- 1 clove garlic (chopped)
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp sea salt
- 3 tbsp olive oil (divided)
- 1/2 cup dried red lentils
- handful cilantro leaves (finely chopped)
Preheat oven to 350°F. In a large bowl, stir together carrots, onion, garlic, cumin, coriander, salt and 2 tablespoons oil.
Cover the baking sheet with foil and bake for 45 minutes, until carrots are just tender.
Meanwhile, cook the lentils in a pot of boiling water for 5 minutes, until just tender. Let sit in water for 10 minutes, then drain well using a strainer.
Increase oven temperature to 425°F and cook for 10 more minutes, until the carrots are golden brown. Remove mixture from oven and let cool for 10 minutes.
Transfer the carrot mixture to food processor and process until chunky.Â
Add lentils to carrot mixture and process until well combined. Transfer to serving bowl; stir in remaining oil and cilantro.
You can choose to erve with toasted flat bread.
How To Make Carrot and Lentil Dip
A savory dip made from healthy vegetables that's yummy and nutritious at the same time.
Ingredients
- 2 carrots, roughly chopped
- 1 white onion, chopped
- 1 clove garlic, chopped
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp sea salt
- 3 tbsp olive oil, divided
- 1/2 cup dried red lentils
- handful cilantro leaves, finely chopped
Instructions
-
Preheat oven to 350°F. In a large bowl, stir together carrots, onion, garlic, cumin, coriander, salt and 2 tablespoons oil.
-
Cover the baking sheet with foil and bake for 45 minutes, until carrots are just tender.
-
Meanwhile, cook the lentils in a pot of boiling water for 5 minutes, until just tender. Let sit in water for 10 minutes, then drain well using a strainer.
-
Increase oven temperature to 425°F and cook for 10 more minutes, until the carrots are golden brown. Remove mixture from oven and let cool for 10 minutes.
-
Transfer the carrot mixture to food processor and process until chunky.Â
-
Add lentils to carrot mixture and process until well combined. Transfer to serving bowl; stir in remaining oil and cilantro.
-
You can choose to erve with toasted flat bread.
Nutrition
- Calcium: 34mg
- Calories: 199kcal
- Carbohydrates: 20g
- Fat: 11g
- Fiber: 8g
- Iron: 2mg
- Potassium: 362mg
- Protein: 7g
- Saturated Fat: 2g
- Sodium: 315mg
- Sugar: 3g
- Vitamin A: 5095IU
- Vitamin C: 5mg
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