dip - Lentil and root vegetable dip

By tinathorn

Ingredients

• 2 tbsp olive oil
• 1/2 cup onion, finely diced
• 2 garlic cloves, minced
• 1/4 red chilli, finely minced or 1tsp dried chilli flakes
• 1 cup organic red lentils
• 1 cup parsnip cubed (or other sweet root vegetable)
• 2 tbsp bulgur wheat or quinoa
• 1 tbsp sweet paprika
• 3 cups water (see notes above)
• 1 tbsp sea salt
• 2 tbsp lemon juice
• 1 tbsp each fresh coriander and mint, chopped (or 1tsp dried mixed herbs)

Details

Adapted from includingcake.com

Preparation

Step 1

In a saucepan saute the onion, garlic and chilli in a tablespoon of olive oil for 5 minutes until soft. Add the lentils, parsnip, bulgur/quinoa, sweet paprika and water. Bring to a boil, then cover and simmer for 30 minutes.
When the lentils are soft, whisk with a wooden spoon or puree in the food processor. Add the salt, lemon juice and the remaining tablespoon of olive oil. Stir in the fresh herbs last.
This recipe can also be made in the Thermomix which is how I made mine.