Suits: GF, DF, Nightshade free, Vegan
Ingredients:
- 370 gm / 2 cups of Whole red lentils
- 20 gm of Garlic
- 3.5 gm / ¼ tsp Cumin powder
- 3.5 gm / ¼ tsp Coriander powder
- 1180 ml / 4 ½ cups of Water
- 55ml / 3 tbsp of Olive oil
- 50ml / 3 tbsp of Lime juice
- 35 gm / 2 tbsp of Tahini
- Salt & pepper to taste
Method:
- In a medium-sized pot cook lentils in water with a pinch of salt, bring to a boil
- Reduce heat to medium and cook, covered for about 25 minutes or until soft
- Chop garlic into chunks, gently cook in 2 tbsp of olive oil on low heat. Do not fry
- Once lentils and garlic are cooked, blend all together with the oil used to cook the garlic, tahini, lime juice, cumin powder, coriander powder, salt and pepper
- Add 1 tbsp of olive oil at the end and blend for another few seconds, until smooth
- Scoop into a bowl, serve and enjoy!
