African Lentil Dip

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- My Notes -

  • 2 Carrots - cut into 1-inch pieces
  • 2 can Brown Lentils - 15oz, rinsed and drained
  • 4 tablespoon Ghee
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Ground Ginger
  • 0.5 teaspoon Grated Nutmeg - freshly
  • 0.5 teaspoon Ground Allspice
  • 0.25 teaspoon Cayenne Pepper
  • Salt - to taste
  • Freshly Ground Black Pepper - to taste
  • 1 tablespoon Fresh Lemon Juice
  • 2 tablespoon Fresh Cilantro - chopped
  • In a large saucepan, cover the carrots with the water and bring to a boil. Simmer until the carrots are tender.
  • Transfer the carrots into a food processor, along with
  • the canned lentils, and puree until smooth.
  • In the same saucepan, melt the ghee. Add the cumin, coriander, ginger, nutmeg, allspice and cayenne and cook over low heat, stirring a few times, until fragrant,
  • about 3 minutes. Add the lentil puree and cook, stirring, for 5 minutes. Season with salt and black pepper and stir in the lemon juice.
  • Transfer to a serving bowl and sprinkle with the cilantro. Serve warm or at room temperature with rice crackers or vegetable crudité.
Up to 1/2 cup of rinsed and drained brown canned lentils is a low FODMAP serving.


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