Red Lentil and Tomato Dip
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g lentils, red, peeled
- 100 g tomato (s), dried, pickled in oil or just dried
- 1 tablespoon tomato paste
- 1 tablespoon sesame paste, from the Asian store
- 5 tablespoon vegetable broth
- 1 tablespoon lime juice
- 1 tablespoon syrup, (agave syrup) or alternatively honey
- 50 g soy yohurt (yohurt alternative), or crème fraîche
- salt and pepper
- possibly cumin
- 2 garlic clove (s), (but works without it)
- possibly olive oil
Print Recipe
Pin Recipe Instructions
- Bring the lentils to the boil in salted water and cook for approx. 5 minutes. Drain and drain in a sieve.
- In the meantime, peel off the garlic cloves and chop them finely (if you don`t tolerate them or like them, you can leave them out). Cut the sun-dried tomatoes into small pieces. If these are inserted, collect and use the oil. If the tomatoes are not soaked in oil, which can be used, add 2 tablespoons of oil (e.g. olive oil).
- Put the lentils, if necessary garlic, tomato pieces and oil in a bowl / mixing bowl. Add tomato paste, sesame paste, lime juice, agave syrup or honey, vegetable stock and yoghurt and puree everything finely. Season with pepper and salt (if necessary cumin - if you like it) and z. Serve with bread chips or as a spread.
- If you use honey or crème fraîche, the dip is no longer vegan.
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