Carrot, Red Lentil & Yoghurt Dip

We have a new dip to add to our collection and we think it’s perfect for an afternoon snack to enjoy with the kids or share with friends at a bbq.  While the ingredients sound more “winterish” they combine together nicely giving a natural sweetness the kids are sure to love.  Great for a summers day.  Try serving it with toasted pita bread or vegetable sticks.  It’s delicious on a sandwich too!

Nutrition note: Made with the right ingredients homemade dips can be a very healthy snack for kids and they are a great way to introduce foods they might normally refuse. The red lentils, disguised perfectly in this dip, add protein and extra fibre to this deliciously healthy snack.

This recipe was featured in our Winter Warmers issue of our Magazine. To find out more about our popular magazines or to purchase online see the links below:

Launch magazine 

Back to School Magazine 

Winter Warmers Magazine

Spring 2014 – on sale August 7

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Ingredients

• 4 medium carrots, peeled and chopped into small pieces
• 1/2 cup red lentils, rinsed and drained
• 1 medium brown onion, finely chopped
• 1 clove garlic, crushed
• 1 teaspoon cumin
• 1 tablespoon lemon juice
• 2 heaped tablespoons natural or greek yoghurt

Method

Step 1

Place the carrots in a steamer basket over a small saucepan of boiling water and steam for 8-10 minutes or until tender. -

Step 2

While the carrot is cooking place 2 cups of water in a medium saucepan and bring to the boil. Add the lentils and cook for 8-10 minutes or until tender. -

Step 3

Heat the olive oil in a frying pan over medium heat. Add the onion and cook for 2-3 minutes or until soft. Add the cumin and cook, stirring for another minute. -

Step 4

Combine the onion mixture with the carrot, lentils and lemon juice in a food processor and blend until smooth. -

Step 5

Stir through the yoghurt, and use as a spread on sandwiches or serve with vegetable sticks or serve with vegetable sticks or toasted pita bread.
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