Creamy Kale, Avocado & Lentil Dip – Lentils.org

Ingredients

• 2 Tbsp (30 mL) extra virgin olive oil
• 2 cups (500 mL) packed kale, rinsed and stems removed
• 3 garlic cloves, sliced
• 2 cups (500 mL) 2% cottage cheese
• 1 cup (250 mL) cooked or canned green lentils, drained & rinsed
• 1 large ripe avocado, cut in half, flesh removed
• 1 lemon, juice and zest
• ½ cup (125 mL) fresh cilantro or basil
• 3 Tbsp fresh chives, chopped
• 1 tsp (5 mL) red pepper flakes
• 1/2 tsp (5 mL) salt
• 1/2 tsp (5 mL) ground black pepper