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Lentil & Carrot Dip

Preparation and Cooking time: 25 minuta
Serves:  10

You will need:


Lamb Brand Red Split Lentils 180g


Lamb Brand Mild Curry Powder 2tsp


Lamb Brand Cumin Seeds 1tsp


Carrots 4 medium, chopped coarsely


Onion 1 small, chopped


Garlic 2 cloves, peeled


Plain Yoghurt 70g


Lemon Juice 2tbsp


Honey 1tbsp


Fresh Coriander leaves 1tbsp, chopped

All you have to do:

In a medium saucepan combine the lentils and the onion and cover with water. Cover and bring to a boil. Reduce heat to low and simmer for 25 minutes or until lentils are soft.

In the meantime, in another small saucepan cover carrots and garlic with water. Cover and bring to a boil. Reduce heat and simmer about 20 minutes or until carrots are soft. Drain.

Toast curry powder and cumin seeds in a small skillet over medium heat until fragrant.

Pass lentils and carrot mixture through a food processor. Blend all mixture while adding honey, lemon juice, the toasted cumin seeds and curry until smooth. Finally blend in the youghurt until smooth.

 Sprinkle dip with coriander and serve with toasted bread or galletti.