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Smells Like Teen Spirit

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Red Lentil Dip A Vegan Taste of the Middle East
Serves 2-3

• 115g/4oz red lentils
• 1 rounded tbsp tahini (sesame seed paste, found in foreign or health food section of supermarkets or health stores/delis)
• 1 tbsp olive oil
• ½tbsp lemon juice
• 1 garlic clove, crushed
• ¼tsp paprika
• freshly ground black pepper to taste

1. Wash lentils, put in a pan and cover with water.
2. Bring to boil, cover and simmer for about 20 minutes or until tender.
3. Drain lentils in a sieve over a bowl and keep 2 tbsp of cooking liquid.
4. Put lentils in a mixing bowl and stir in tahini and olive oil.
5. Add garlic, lemon juice and paprika.
6. Add cooking liquid gradually – if it’s too wet don’t use it all, if too dry, add a bit of water. You want a moist paté consistency but not so wet that it’s dead sloppy!
7. Add black pepper then mix thoroughly.
8. Transfer to a serving bowl, cover and chill.
9. Serve with toast, rice cakes, crusty bread, raw veggies… whatever takes your fancy!