Lentil Dip

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Lentil Dip

 

 

12 slices white GF bread, crusts removed

olive oil cooking spray

 

two 400 g (14 oz) cans brown lentils, drained, rinsed

2 garlic cloves, chopped

1/4 cup olive oil

1 lemon, juiced

1/4 cup flat-leaf parsley leaves

1/4 cup basil leaves

extra virgin olive oil and chopped

salt and pepper, to taste

 

flat-leaf parsley leaves, to serve

 

 

1. Preheat oven to 200 C (390 F). Line 2 baking trays with baking paper.

 

2. Cut each bread slice into 4 triangles. Spray both sides with oil.

Place on prepared baking trays. Bake, turning once, for 15 to 20

minutes or until golden.

 

3. Meanwhile, combine lentils, garlic, olive oil, 2 tablespoons (8

tsp) lemon juice, 2 tablespoons (8 tsp) water, parsley and basil

in a food processor. Process until mixture is well combined (but not

smooth). Season with salt and pepper. Spoon into a bowl, drizzle with

extra virgin olive oil and sprinkle with parsley. Serve with toast.

 

 

Makes 2 1/2 cups.