Continuing to make lentils yummy.
I made a roasted beetroot lentil dip.
I roasted 2 large beets cut into small chunks, drizzled with extra virgin olive oil, a sprinkle of cumin, salt & pepper. Roast until soft to a fork.
Cook soaked lentil until soft, drain.
Place all ingredients in a blender & process until also smooth.
Fold through greek probiotic yoghurt.
Ingredients
¼ cup extra virgin olive oil
¼ cup water
4 cloves garlic
Zest & juice of 1 lemon & lime, organe would be great
Fresh herbs, this one had fennel, coriander, mint, parsley would all work
Cumin seeds
Nigella seeds
Mustard
Pepper & Salt
Serve with crusty bread or seed crackers
Enjoy
