dip - Peanut butter lentil dip
- 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
Adapted from includingcake.com
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.