Our Veggie Kitchen

I was looking for something quick that I could take as a dip to a staff meeting. I thought, maybe something a kin to the Bean-Dip-In-A-Can, only not quite so nasty. I came up with this dip. It's made with lentils, but doesn't have much of a lentil flavor and it ended up having a ground-beefy texture, so it works well with tacos too.



Lentil Bean Dip
1 cup lentils, rinsed & picked over
1 cup chunky salsa
2 cups water

Bring the water and salsa to a boil. Add the lentils and simmer until they are tender, but still firm. Remove the lid, increase the heat and cook until most of the water is cooked off. Use an immersion blender to blend about half the mixture. Server hot or cold.

4 Servings: 180 Cal (1g fat, 31g carbs, 14g protein)