Roasted Sweet Potato and Lentil Dip

Here is a super tasty dip that is loaded with flavour and nutrition.
It’s a lot better for you when you compare it to a store bought dip that is normally loaded with cream, sugar, salt and oil!
Sweet potatoes are packed with vitamin A, B vitamins, vitamin C, magnesium and iron.  We suggest keeping the skin on for extra goodness (you won’t notice it in the final product).
Lentils are high in protein and contain fibre which is a massive plus for your digestive system, as well as allowing your body to regulate its blood sugar levels.
Keep this healthy dip in the fridge as a go-to snack for afternoon tea.
Try serving this healthy dip with:

• Chunks of roasted Mountain Bread
• Batons of carrot, celery or cucumber
• Cherry tomatoes
• Apple slices
• Roasted cauliflower florets

Ingredients:

• 2 medium sweet potatoes, washed and scrubbed clean
• 1 ½ cups red lentils (or you can use 400g tinned lentils, drained)
• ½ small red onion, peeled and diced
• 2 cloves garlic, peeled and finely diced
• Thumb sized piece of ginger, peeled and finely diced
• 2 limes, zested and juiced
• 1 tsp chilli powder (to taste)
• 2 tbsp tahini or natural peanut butter
• Salt and pepper to taste

Method:

• Bake your whole sweet potatoes (unpeeled) in a 180C oven for an hour.
• When cool enough to handle, chop into chunks. Leave the skin on as it’s packed with nutrition and blends well.
• Meanwhile, place your lentils in a saucepan with 3 cups of cold water.
• Bring to the boil and then reduce the heat to low.
• Simmer for around 30 minutes or until tender, adding the onions in the final 15 minutes. Drain.
• Place the lentils, onion and sweet potato into a food processor or blender.
• Add the garlic, ginger, lime, chilli, tahini and seasoning to taste.
• Blend until smooth.

Serves: 6. Calories per serve: 135.
 
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