Monday 2 July 2012

Lean and Dip


I used to make this dip with left over 'Puy' lentils (the green French ones!).  Now, I have started to just cook them for this. It has very little fat content, which has to be a plus, but really I make it because it tastes so good.  If you can't stand the taste of lentils, then you probably won't like this either!!!!

Boil up the desired quantity for around the 7 minutes, drain and change the water (quite dark and bubbly). Refill with stock (or water and good quality vegetable stock cube) to just cover and bring back to the boil for about 10-12 minutes -  they should have a pleasant bite to them. (check they don't boil too dry, there should be just a little stock left).

Leave to cool and add plain yoghurt of your choice (Greek, low fat, cream or cream cheese if you want) and blitz up with a hand blender adding spices and seasoning . I went with flat leaf parsley, chopped first then blitzed with the lentils and black pepper.  The texture is for you to choose.  It makes a change from hummus, which can hide a lot of oil especially with the commercial ones.

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