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Recipe by

Lentils.org

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Whipped Ricotta & Red Lentils

Prep Time: 10 Minutes

Total time: 25 Minutes

Servings: 4

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    1/2 cup (125 mL) split red lentils

    1/2 cup (125 mL) ricotta cheese

    1/2 cup (125 mL) plain Greek yogurt

    1/2 cup (125 mL) toasted sliced almonds (reserve some for garnish)

    1 Tbsp (15 mL) white wine vinegar

    2 garlic cloves

    1 Tbsp (15 mL) thyme leaves (reserve some for garnish)

    1 tsp (5 mL) honey

    to taste, salt and pepper

    toasted bread cut into triangles, or crackers

    olive oil, for finishing


Directions

  1. Rinse and drain lentils and combine with 1 1/2 cups (375 mL) of water in a saucepan. Cook on medium heat until tender, approximately 5 minutes. Drain off excess water and rinse under cold water. Drain thoroughly.
  2. Combine lentils, ricotta, yogurt, almonds, vinegar, garlic, thyme, and honey in a food processor and blend until smooth.
  3. Season to taste with salt and pepper. Serve in a bowl alongside your favourite crackers or dolloped on toasted triangles. Garnish with fresh thyme, almonds, and a drizzle of olive oil.

Quick tip: This dip can be made a day in advance. The flavours will improve as it sits.


Nutritional Information

  • Serving Size: 4 toast triangles + 3 Tbsp (45 mL) dip
  • Per serving:
  • Calories 330
  • Total Fat 16 g
  • Saturated Fat 3.5 g
  • Cholesterol 15 mg
  • Carbohydrates 31 g
  • Dietary Fibre 6 g
  • Sugar 5 g
  • Protein 19 g
  • Sodium 410 mg
  • Potassium 311 mg
  • Folate 21 mcg