Roasted Carrot and Red Lentil Dip
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.
- 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!