RED LENTIL DIP
A delicious dip, for every day. It is packed with nutrients and tastes delicious. I use it for parties too (or I love to use it as a base for any roasted vegetables).
Servings 1 bowl
INGREDIENTS
- 1 cup red lentils, washed and drained
- 1 cup butternut squash, peeled and chopped into medium pieces - (approx. 150 gr)
- 2 cups water (for boiling)
- 2 tsp Tahini paste
- 1 lemon, freshly squeezed
- Himalayan salt and fresh ground pepper to taste
- 1 pinch paprika
- 1 pinch cayenne pepper - (or more if you like it spicy)
- 1/2 tbsp olive oil (optional)
INSTRUCTIONS
- Wash the red lentils and drain them.
- Peel and cut the butternut squash into chunks.
- Place this 2 ingredients altogether in a pot with 2 cups of water. Add salt and pepper. Bring it to boil and let it boil for approximately 15 minutes or until no more water and the lentils and butternut are soft.
- Place the lentils and butternut in a food processor with all the remaining ingredients and pulse until you reach a smooth texture. Taste and season with more cayenne pepper or fresh ground pepper as desired.
- Optional : add 1/2 tbsp of olive oil for a smoother texture.