Recipes

Wine and Dine

Lentil and Olive Dip 1000 Classic Vegetarian Dishes
Serves 4-6

• 175g/6oz red lentils
• 45ml/3tbsp tahini (sesame seed paste)
• 30ml/2tbsp lemon juice
• 75ml/5tbsp plain soya yoghurt
• 1 large garlic clove, crushed
• 15ml/1tbsp black olives, pitted and chopped
• salt and freshly ground black pepper
• a few whole black olives
• 15ml/1tbsp chopped parsley
• pitta bread

1. Put lentils in saucepan and cover with water.
2. Bring to boil, reduce heat, cover and simmer for 25 minutes or until pulpy. Drain if necessary.
3. Turn into a bowl and beat in the tahini and lemon juice.
4. Cool then stir in yoghurt, garlic and chopped olives. Season to taste.
5. Spoon on to individual plates, garnish with a few whole olives and a little chopped parsley and serve with fingers of warm pitta bread.