An Ode to Borscht Lentil Dip

An Ode to Borscht Lentil Dip

A quick and easy dip! Great colour too.

Preparation time: 
5 minutes

Ingredients

  • 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

Directions

  1. In a food processor, combine lentils, beets, sour cream, oil and dill.  Process until texture is smooth in texture. Season with salt and pepper.
  2. Garnish with fresh dill. Serve with vegetables or crackers.

Yield: 2 1/2 cups (625 mL)
Serving size: 2 Tbsp (30 mL)

Nutritional information

per serving:
Calories 30
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 0 mg
Carbohydrates 4 g
Fibre 1 g
Sugars 1 g
Protein 1 g
Sodium 90 mg
Potassium 10 mg
Folate 1.90 mcg


 

Servings: 
20

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