Lentil & Olive Dip
A delicious and quick starter or light snack. It can be bulked out to make a more substantial offering with extra salad and/or crudite (raw vegetable sticks). For a soya-free...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veganrecipeclub.org.uk.
Cooking tools:
- Food processor
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Measuring cup
- Measuring spoon
Ingredients
- 175g/6oz red lentils
- 45ml/3tbsp tahini (sesame seed paste)
- 2tbsp lemon juice
- 75ml/5tbsp plain vegan yoghurt – soya or coconut
- 1 large garlic clove, crushed
- 15ml/1 tbsp pitted black olives, chopped
- Salt
- freshly ground black pepper
- A few whole black pitted olives
- 1 tbsp chopped parsley
- Pitta bread to serve
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