Menu Enter a recipe name, ingredient, keyword...

tinathorn

dip - Peanut butter lentil dip

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 1 tbs olive oil
  • 1 onion- chopped
  • 1 cup red lentils
  • 2 cups veg stock
  • 1/3 cup peanut butter (or other nut butter)
  • 1/2 tsp each garlic powder, cumin powder, chilli or smoky chipotle sauce

Details

Adapted from includingcake.com

Preparation

Step 1

Cook onion in olive oil for approx. 5 minutes to soften.
Add the lentils and veg stock and cook for 20 minutes. Drain the lentil mixture and return to a food processor/blender.
Add the remaining ingredients and puree all together to get a thick smooth dippy paste.
Store in the fridge (eat within 2-3 days) or spoon serving sized dollops on a baking sheet and freeze individually on the sheets before removing and storing together in the freezer. Simply defrost to serve.

You'll also love

Review this recipe

Caramelized onion and lentil soup Lentil Soup, Creamy