This dip is perfect as an appetizer to nibble on before a summer BBQ!

Lentils Dip

Lamb Brand Red Lentils 200gr, cleaned and rinsed

Lamb Brand Fine Salt ½ tsp

Lamb Brand Ground Black Pepper to taste

Lamb Brand Ground Coriander 1 tbsp

Lamb Brand Parsley 1 tbsp, for garnish

Vegetable or Chicken Stock 2 cups

Tomato paste 1 tbsp

Garlic Cloves 5, chopped

Greek Yoghurt ¼ cup, for garnish

1. Rinse the lentils under running water, drain.

2. In a medium saucepan combine lentils with stock, tomato paste, garlic, salt and pepper.

3. Bring to boil over high heat.

4. Stir and reduce heat to low and cover.

5. Simmer for about 20 minutes or until lentils are tender and all liquid is absorbed.

6. Transfer lentil mixture to a food processor and pulse on and off to form a paste.

7. Stir in the coriander, taste and adjust seasoning if necessary.

8. Place red lentils dip in a small bowl.

9. Garnish with the yoghurt and top with the parsley.

10. Serve with herbed Maltese bread. (recipe below)

Maltese Bread  

Lamb Brand Plain Flour 800g

Lamb Brand Oregano 3 tbsp

Lamb Brand Cooking Salt 2 tsp

Warm Water (60°C) 400ml

Life Sundried Tomatoes 175g

Olive Oil 100ml

Dry Yeast 55g

Black Olives 50g

Soft Peppered Gozo Cheese 2

Garlic Clove 1

Capers 2 tbsp

Sugar 3 tsp

All you have to do:

1. Sift the flour and put in a container large enough to hold all the ingredients together. 

2. Pour the warm water and add the sugar and yeast and mix well, then add the oil, oregano and salt and mix well   again.

3. Chop the cheese, garlic, tomatoes and olives, add the capers and combine well in another container. 

4. Add to the water mixture and knead until a smooth dough is obtained. 

5. Cover the dough and leave to rest for about an hour to rise.

6. Divide in three balls, cover and leave to rest for another half an hour to rise more.

7. Shape the dough in 3 rolls and bake in a pre-heated oven at 180°C for about 50 or 60 mins.

8. You can serve warm or cold with olive oil as a snack or antipasto.