I was looking for a dip that is going great with any kind of veggies and can keep a couple of days.
Lentils are a good source of protein and you will feel nourished. My aim today was to prepare a huge purple sweet potato and some asparagus over the long weekend and that was the reason to make that dip. I used the red lentils, they get mushy and creamy and are good as a base of a dip.
200 g red lentils
450 ml water
1/2 cube of veg stock
175 g Greek yogurt
2 tbsp chives
1 tbsp sorrel
1/2 tsp ground cumin
1/2 tsp curcuma
1/2 tsp salt and pepper
60 g pumpkin seeds
Cook the lentils in the stock with some of the cumin for 13 min then drain a bit.
Cool it down a bit and mix for the rest of the ingredients.
Serve with veg sticks or sweet potatoes.