Roasted Carrot Red Lentil Dip
Recipe and image courtesy of Lindsay Young, @eatyoungnutrition
2 large carrots
½ cup red lentils (if cooking, ¼ cup dry will yield ½ cup cooked)
½ cup Udo’s Oil 3+6+9 Blend
½ cup full fat plain yoghurt
2 tbsp sunflower seed butter
2 tbsp fresh lemon juice
1 clove garlic, minced
¼ tsp turmeric
½ tsp flaky sea salt Pepper to taste
- Preheat oven to 400 F. Coat carrots in a small amount of avocado oil, a pinch of sea salt and pepper. Cook for 20 minutes. Let cool.
- Add all ingredients to a high-speed blender and blend on high for 2-3 minutes, until very creamy. Taste and adjust salt and pepper.
Serve immediately or store in an airtight container for up to one week