Oriental lentil dip

Oriental lentil dip

Total: 30 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / person: 349 kcal
, Fat: 9 g
, Carbohydrate: 52 g
, Protein: 13 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dip

2 dl vegetable bouillon
2 dl orange juice
100 g red lentils
1 garlic clove, pressed
½ tbsp hot curry powder
2 tbsp olive oil
½ tsp salt
a little pepper

Pita bread

4 pita breads
1 tbsp olive oil
½ bunch coriander, roughly chopped
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How it's done

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Dip

Bring the stock and orange juice to the boil in a pan. Add the lentils, garlic and curry, reduce the heat, simmer for approx. 15 mins. until soft. Mix in the oil, season the lentils and roughly puree.

Pita bread

Brush the pita bread with oil, toast in a hot frying pan for approx. 1 min. on each side until golden brown. Stir the coriander into the lukewarm dip, serve with the pita bread.

Good to know
Note: The dip can be served as an accompaniment to Oriental dishes.

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