dip - Peanut butter lentil dip

Photo by Tina T.
Adapted from includingcake.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from includingcake.com

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

Directions

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.

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