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Serves
4
Prep
15
mins
Cooking
45
mins
Find a recipe

Carrot & Lentil Dip

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Directions
Step 1

Prepare lentils as per instructions on pack. Drain well.

Step 2

Meanwhile, place the carrots, onion, garlic, cumin, coriander, salt and 2 tablespoons of the olive oil on a baking tray. Cover with foil and cook in a preheated oven for 30 minutes. Uncover and cook for a further 10 minutes.

Step 3

Add the lentils and roasted carrots to a food processor and process until well combined. Transfer to a serving bowl and stir in the remaining oil. Garnish with coriander.

Step 4

Season with salt and pepper to taste.

Ingredients
  • 120g McKenzie's Red Lentils
  • 2 carrots, roughly chopped
  • 1 red onion, finely chopped
  • 1 garlic clove, crushed
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 cup coriander, chopped
  • 1/2 tsp McKenzie's Himalayan Pink Salt
  • 3 tbs olive oil
  • To serve, fresh coriander

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Related Products


  • McKenzie's Himalayan Pink Rock Salt 400g

  • McKenzie's Red Split Lentils 375g

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