Peanut butter and lentil dip

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I love this dip so much I haven’t really had much need for exploring other dip or hummous type recipe in recent weeks…and that is very unlike me!

So simple. I use my freezing method and whip up a big batch (often  doubling the recipe) and then freeze dollops ready for when I need a dip or sandwich filler at short notice.

This dip is deliciously smooth and creamy and with a lovely warming amount of spice. Not overly spicy (well that’s up to you!) but just super tasty and also smoky if you use smoky chipotle sauce (I really recommend you do!) I love the peanutty taste, if you make your own PB make sure you roast the peanuts first to give it a great depth of flavour. You could of course use other nut butters if you fancy, although I find peanut butter has a strength of flavour that works really well with the lentils.

I nearly always serve this dip warm with a load of raw veggie sticks, as that’s my personal preference, but if you prefer it cold….go right ahead.  If serving from frozen, defrost a ‘dollop’ and then mix through with a spoon, adding a splash of oil or milk alternative as necessary to get a good cream texture. Warm through in the microwave for a few seconds…and there you have it..

So, how would you dress this dip up? When I’m not simply ‘dipping it’, I use it as a base for a sandwich or a wrap,  I have also used it to fill a jacket potato…now that was yummy! With a little more liquid it would probably make a great pasta sauce too.

Get creative…have fun!

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Recipe: PB and lentil dip

Makes approx. 3 cups

Ingredients:

1 tbs olive oil

1 onion- chopped

1 cup red lentils

2 cups veg stock

1/3 cup peanut butter (or other nut butter)

½ tsp each garlic powder, cumin powder, chilli or smoky chipotle sauce

Method:

Cook onion in olive oil for approx. 5 minutes to soften.

Add the lentils and veg stock and cook for 20 minutes. Drain the lentil mixture and return to a food processor/blender.

Add the remaining ingredients and puree all together to get a thick smooth dippy paste.

Store in the fridge (eat within 2-3 days) or spoon serving sized dollops on a baking sheet and freeze individually on the sheets before removing and storing together in the freezer.  Simply defrost to serve.

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