Pack some of this dip with a selection of sliced veggies and your favourite gluten free crackers or flatbreads for a satisfying (and nutritious) lunch or snack. Garnish with chopped fresh cilantro, if desired.
- Portion size 2 servings
- Credits : Canadian Living Magazine: May 2014
MethodIn saucepan, heat oil over medium heat; cook onion, garlic, ginger, garam masala, salt, cumin, turmeric and pepper, stirring occasionally, until onion is softened, about 4 minutes. Stir in lentils; cook, stirring, for 30 seconds.
Stir in 2 cups water; bring to boil. Reduce heat, cover and simmer until lentils are tender and almost no liquid remains, about 15 minutes. Let cool for 10 minutes.
Transfer mixture to food processor; purée, scraping down side of bowloccasionally, until smooth. Let cool. (Make-ahead: Refrigerate in airtight container for up to 4 days.)
Nutritional facts per 1 tbsp: about
- Fibre 1 g
- Sodium 29 mg
- Protein 1 g
- Calories 24.0
- Total fat 1 g
- Cholesterol 0 mg
- Total carbohydrate 3 g
- Iron 4.0
- Folate 12.0