Summary

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

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Instructions

1. Bring the lentils to the boil in salted water and cook for approx. 5 minutes. Drain and drain in a sieve.
2. 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).
3. 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.
4. If you use honey or crème fraîche, the dip is no longer vegan.