Carrot and Lentil Dip
Serving Size / Yield
- 2 carrots, roughly chopped
- 1 red onion, chopped
- 1 clove garlic, chopped
- 1 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/2 tsp. sea salt
- 3 Tbs. olive oil, divided
- 1/2 C. dried red lentils
- handful of cilantro leaves, finely chopped
Preheat oven to 350 degrees. Stir together carrots, onion, garlic, cumin, coriander, salt and 2 tablespoons oil in a bowl. Spread mixture on a baking sheet. Cover with foil and bake for 45 minutes, until carrots are just tender.
Increase over temperature to 425 and cook for 10 more minutes, until the carrots are golden brown. Remove mixture from oven and let cool for 10 minutes.
Transfer mixture to food processor and process until chunky. Meanwhile, cook the lentils in boiling water for 5 minutes, until just tender. Let sit in water for 10 minutes, then drain well.
Add lentils to carrot mixture and process until well combined. Transfer to serving bowl; stir in remaining oil and cilantro. Serve with toasted flat bread.