Chef Sasha Raj from 24 Carrots Natural Cafe shares a recipe for a lentil dip.


• 2 cups lentils, cooked and cooled

• 2 cloves garlic

• 1/2 red onion (medium)

• 1 large bell pepper

• 2 tablespoons tomato paste

• 1 tablespoon maple syrup

• 1 tablespoon cumin

• 1 tablespoon ground ginger

• 1 tablespoon turmeric

• 1 tablespoon ground coriander

• 1 tablespoon smoked paprika

• 1 lemon, juiced (small)

• chopped herbs (cilantro, parsley and oregano)

• salt and pepper, to taste

• extra virgin olive oil


In a food processor, pulse vegetables, tomato paste, garlic, onion, spices, maple syrup and lemon juice together, till well combined and a fine paste.

Mix this paste into the cooled lentils, top generously with olive oil, salt and pepper to taste and top with fresh herbs and serve with warm pita bread.

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