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 option, use a coconut-based vegan yoghurt such as CoYo- available in good health food shops
Photo courtesy of lovely vegan site www.thefirstmess.com/
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Total time
30 minutes
Cuisine
Mediterranean
Meal
- soups-starters
- sides-light-meals-and-salads
Servings
2-4
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 and freshly ground black pepper
- A few whole black pitted olives
- 1 tbsp chopped parsley
- Pitta bread to serve
Instructions
1. Put lentils in saucepan and cover with water. Bring to boil, reduce heat, cover and simmer for 25 minutes or until pulpy. Drain if necessary.
2. Turn into a bowl and beat in the tahini and lemon juice. Cool then stir in yoghurt, garlic and chopped olives. Season to taste.
3. Spoon on to individual plates, garnish with a few whole olives and a little chopped parsley and serve with fingers of warm pitta bread.
Keywords
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