This roasted carrot and red lentil dip is so so creamy and very delicous dip. It is very easy to make and also very inexpensive. I always prefer meals that are easy and yet nutritious.
This recipe combines two of my favourite ingredients which are carrot and red lentils. Using red lentils for this dip is so genius as it doesn’t require days of soaking and cooking as if you used other legumes. It is super easy and quick to cook.
How to make Roasted Carrot and lentil dip?
First of all, you’ll need some carrots. These are such a delicious and cheap vegetable that I’m sure almost everyone has it in their house hold. Use 2 large or 3 smaller size carrots. If your carrots are organic you do not have to peel them, only wash them properly. I’ve use not organic carrots frot the supermarket so I like to peel them. Slice carrots in to 0,5cm slices and roast them dry in the oven. I like to roast them when I cook something else in the oven. So you can choose the temperature as you cook something else. They will be ready when they are slightly browned and tender.
Secondly, you’ll have to boil red lentils. The ratio for red lentils to cook is 2:1 using two cups of water and 1 cup of red lentils. I like to bring everything to a boil and let simmer for 5-8 minutes, then turn the heat of and let it steam. I have a little trick for this step I like to put a paper towel between the lid and pot to absorbe the excess water. It works really really well and when lentils are cooked you do not have to drain it.
Okay now the fun part. Combine roasted carrots, red lentils, garlic cloves, agave, tahini syrup and spices and blend until you get hummus like consistency. And that’s it enjoy with crackers, on toast or with vegetables!
If you like this recipe check out:
ZA’ATAR POTATOES & TAHINI SAUCE
Roasted Carrot and Red Lentil Dip
- 2 large carrots
- ½ cup red lentils
- 1 cup water
- 1 tbsp agave
- 2 tbsp tahini
- 2 cloves garlic
- 1 tsp salt
- ½ tsp black pepper
- olive oil and za'atar to garnish optional
- Peel and cut carrots into 0,5 cm slices and dry roast them in the oven for about 30 minutes until slightly browned and tender.
- Boil red lentils with 1 cup of water for about 5-8 minutes, then turn the heat of and let it steam. Cool down before blending.
- Add Cooked carrots, red lentils, galric, agave, tahini and spices to a food processor and blend until smooth.
- Serve with a little bit of olive oil and za'atar and enjoy!
Roasted Carrot and Lentil Dip — Tasty Simply Vegan | My Meals are on Wheels23rd March 2022 at 10:36 am
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