4oz/113g carrots 1 onion
1 garlic clove
4oz/113g red lentils
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.