This is one is an easy-to-do for your recipe collection! I made this to satisfy a munchy moment but you know is sooo good I had to share it! Hope you love it!
- 1/2 cup of carrots (small dice)
- 1/2 cup of celery (small dice)
- 1/2 cup of lentil
- 1 1/2 cups of water
- 1/2 tsp of salt
- Pinch dry oregano
- 1/2 tsp of rosemary
- Pinch of hing
- Pinch of ground cumin
- 1 Tbsp of olive oil
- 1 tbsp of lime juice
STEP 1: Rinse the lentils.
STEP 2: In a medium sauce pan boil the lentils until soft and most of the liquid has evaporated (Tip: if they are still to hard, you may add a bit of water to cook lentils well.) Then, set aside.
STEP 3: In a non-stick sauté pan heat oil and add carrots and celery. Saute for 1 minute.
STEP 4: Then add the oregano, rosemary, asafetida, cumin, salt, and cook for 8 minutes. Stir frequently.
STEP 5: You may add now the carrots, celery and lime juice to the lentils, and mix it well.
STEP 6: To make it a dip texture, place the mix in the high speed blender and blend till soft or as desired.
TORTILLA INGREDIENTS & INSTRUCTIONS:
- 8 rounded tortilla cut into small triangles (we recommend Ezekiel's sprouted grain tortillas)
- 2 tablespoons of Olive Oil
- 1/2 teaspoon of Salt
STEP 1: Pre heat over to 300 degrees
STEP 2: Place a parchment paper on the sheet tray and marinate the tortillas with the olive oil and salt.
STEP 3: Place in the oven and bake for 30 minutes. Make sure you move around the tortillas every 10 minutes, to make sure they are cooked uniformly.
Voila! Enjoy! and let me know how it turned out...