Carrot and Lentil Dip

Carrot and Lentil Dip
Servings
6-8
Servings
6-8
Print Recipe
Carrot and Lentil Dip
Servings
6-8
Servings
6-8
Print Recipe
Ingredients
Instructions
  1. Preheat the oven to 350°F.
  2. Stir together carrots, onion, garlic, cumin, coriander, salt, and 2 tablespoons of the oil in a bowl.
  3. Spread mixture on a baking sheet.
  4. Cover with foil and bake for 45 minutes, until the carrots are just tender.
  5. Increase the oven temperature to 425°F and cook for ten minutes more, until the carrots are golden brown. Remove mixture from the oven and let cool for ten minutes.
  6. Transfer mixture to a food processor and process until chunky.
  7. Meanwhile, cook the lentils in boiling water for five minutes, until just tender.
  8. Let sit in the water for ten minutes, then drain well.
  9. Add the lentils to the carrot mixture and process until well combined.
  10. Transfer to a serving bowl; stir in remaining oil.
Recipe Notes

October 24, 2010
Delicious! Everyone loved it. Make more than a single batch (maybe triple…)

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