Thai Lentil Dip
This no-cook, protein-rich dip is great to serve with leftover raw vegetables, crusty breads or even fancy crisps.
4 people
0 minutes
10 minutes
Ingredients
- 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
- 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.
- 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.
