Ingredients
- 1 cup dry brown lentils
- 2 cup boiling water
- 1/2 cup plain, low-fat greek yogurt
- 2 cup lemons, zested & juiced
- 1/2 cup grated parmesan
- 2 tablespoon prepared tahini
- 2 tablespoon garlic cloves
- 1/4 cup warm water
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon mild or hot chili powder
- 2 teaspoon carrots, peeled, cut into matchsticks
- 4 stalk celery, cut into matchsticks
- 1 stalk red bell pepper, seeded, cut into matchsticks
Preparation
Baking Directions:
Intro: This knockoff may look close to the chickpea original, but the creamy lentil-and-yogurt mixture makes for a skinnier dip, with less fat but more protein, fiber and iron.
Rinse the lentils under cold running water.
In a saucepan, bring 2 cups of water to a boil.
Add the lentils and reduce the heat to low.
Simmer 10 to 15 minutes until the lentils are soft and the liquid has been absorbed.
Transfer the lentils to a food processor.
Add the yogurt, lemon zest and juice, Parmesan, tahini and garlic cloves.
Process until a thick, chunky mixture forms.
Add the water and process 10 to 15 seconds, until the mixture lightens in color and is smooth.
Drizzle with olive oil and sprinkle with chili powder.
Serve immediately with the crudites or store in an airtight container, refrigerated for up to 5 days.
Tips:
Superfoods included are: Lentils, Olive Oil, Parmesan, YogurtFor 1/2 cup, 167 calories, 11 G protein, 5 G fat, 23 G carbohydrates, 10 G Fiber, 125 mg sodium.