Name: Carrot and Lentil Dip Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: American
Ingredients: 2 roughly chopped carrots; 1 chopped white onion; 1 clove chopped garlic; 1 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp sea salt; 3 tbsp divided olive oil; 1/2 cup dried red lentils; handful finely chopped cilantro leaves

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.
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

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A savory dip made from healthy vegetables that's yummy and nutritious at the same time.

Prep: 15 mins

Cook: 1 hr

Total: 1 hr 15 mins

Serves:

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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.
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.