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An Ode to Borscht Lentil Dip

Makes 20 Servings

Ingredients

1 1/2 cup cooked or canned green lentils 375 ml
2/3 cup pickled beets, semi-drained 150 ml
1/4 cup sour cream 60 ml
1 Tbsp olive oil 15 ml
1 Tbsp chopped fresh dill (save a small sprig for garnish) 15 ml
1/2 tsp salt 2 ml
1/2 tsp freshly ground black pepper 2 ml

Instructions

Step 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.

Step 2
Garnish with fresh dill. Serve with vegetables or crackers.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 2 Tbsp (30 mL)
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 30
Fat / Lipides 1 g
Saturated / saturés 0 g
+ Trans / trans
Cholesterol / Cholestérol 0 mg
Sodium / Sodium 90 mg
Carbohydrates / Glucides 4 g
Fiber / Fibres 1 g
Sugars / Sucres 1 g
Protein Protéines 1 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Recipe provided by Canadian Lentils.

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