Meal Planner

Thai lentil dip

RECIPE OVERVIEW

This no-cook, protein-rich dip is great to serve with leftover raw vegetables, crusty breads or even fancy crisps.

Preparation time: 10 minutes

Cooking time: 0 minutes

Ingredients

Serves: 4 people

  • 2 tbsp Almond Butter
  • 25 g Good4U Bombay Spices Super Seed Snack
  • 800 g Green Lentils
    drained and rinsed
  • 2 - Lime
    juice and zest
  • 3 tbsp SuperValu Extra Virgin Olive Oil
    to serve
  • 1 bunch SuperValu Fresh Mint
    chopped
  • 240 g SuperValu Slow Roasted Vine Tomatoes
  • 3 tbsp Thai Yellow Curry Paste

Method

  1. Put the lentils in the bowl of a food processor with three-quarters of the tomatoes, including their oil. Reserve the rest of the tomatoes for serving. Add the lime zest and juice and the curry paste and almond butter, then blitz until smooth. The dip can be kept in a sealed glass jar in the fridge for up to three days.
  2. To serve, spread on a large platter. Top with the remaining tomatoes and the chopped fresh mint, seed mix and a good drizzle of olive oil.

Be the first to add a review.