An Ode to Borscht Lentil Dip – Lentils.org

Ingredients

• 1 ½ cup (375 mL) cooked or canned green lentils
• 2/3 cup (175 mL) pickled beets, semi-drained
• 1/4 cup (60 mL) sour cream
• 1 Tbsp (15 mL) olive oil
• 1 Tbsp (15 mL) chopped fresh dill (save a small sprig for garnish)
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) freshly ground black pepper