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A quick and easy dip! Great colour too.
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
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