Method Preheat the oven to 180°C. Peel the carrots and toss them in a bowl with 2 tsp olive oil. Transfer to a sheet pan in one layer and roast in the oven for 25-30 minutes, until browned and tender.
Put carrots and lentils in a food processor and blend until smooth. Serve with pita wedges, wholewheat crackers or on toast.
Heat the olive oil in a large saucepan over medium heat. Add shallots, reduce heat to medium and cook for 3 minutes. Add lentils and water and cook for 20-30 minutes or until tender. Remove from heat, set aside and cool slightly.
Carrot & Red Lentil Dip
L mag ‘fall
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