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Lentil Dip

Ready in 40 minutes
serves 4

Syns per serving
Free on Green

4oz/113g carrots 1 onion
1 garlic clove
4oz/113g red lentils
Fry Light
Salt and freshly ground black pepper
2 tbsp quark

Ginger and lemon variation: 1in/21/2cm piece fresh root ginger
Zest and juice of 1 lemon

Lemon and coriander variation:
A large handful of fresh coriander
Juice of 1 lemon

1 Prepare the ingredients: grate the carrots finely chop the onion; crush the garlic.

2 Place the lentils in a pan of cold water, bring to the boil and cook for 10 minutes
Add the carrots, reduce the heat to a simmer, cover and cook for 10-15 minutes.
Remove the lid and skim off any foam.

3 Meanwhile, in a separate pan. Fry the onion and garlic in Fry Light until soft but not brown.

4 Drain the lentils and place in a food processor with the onion mixture and blend until smooth. Season well, stir in the quark, allow to cool, and chill until needed.

Turn this into a ginger and lemon dip by grating the ginger and adding to the pan at step 3. Then add the lemon zest and juice before blending.

Alternatively, add a large handful of coriander and the juice of one lemon blending for a coriander and lemon dip.
Quite simply mix virtually fat free creme fraiche with a tsp of sweet chilli sauce. Gorgeous.

Also creme fraiche mixed with half a tbsp of mango chutney and half a teaspoon of curry powder...enjoy!

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