Red Lentil and Carrot Dip

Ingredients:

2 cloves garlic
300 g carrots, roughly chopped
150 g split red lentils, rinsed in a colander
250 g water
300 g carrots, roughly chopped
1 tsp turmeric
1 tsp dried coriander
1/4 tsp black pepper
1/4 cup fresh coriander
2 tbsp snipped chives
15 g tahini
1 tsp miso
Juice of 1 lemon

Thermomix method:

Mince garlic for 2 seconds on sp 9. Add carrots and chop for 3 seconds on sp 9. Add lentils, water and spices and cook at 100°C for 25 minutes on sp 2.

Add remaining ingredients and blend for 20 seconds on sp 9 or until completely smooth.

Conventional method:

Mince garlic. Place in medium saucepan with carrots, lentils, water and spices. Bring to the boil, then lower heat and simmer, covered, for 20 minutes.

Allow to cool, then transfer to a high speed blender or food processor, add remaining ingredients and blend at top speed for 30 seconds or until completely smooth.