Sweet Potato & Lentil Dip
Easy
15mins
Vegetarian
Sweet Potato & Lentil Dip
Rated 5.0 stars by 1 users
Servings
2
Cook Time
30 minutes
Ingredients
-
1 cup Du Puy lentils, washed
-
2 cups water
-
1-2 chicken stock cubes
- 4 ½ tsp Gewürzhaus BBQ Blokes Spice
-
2 sweet potatoes, skin on
-
Olive oil
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1 clove garlic, crushed
-
Juice & zest of 1 lemon
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½ tsp Gewürzhaus Cinnamon, ground
-
Pinch of Gewürzhaus Green Cardamom, ground
-
1 tbsp Gewürzhaus Barberry (Whole) + extra for sprinkling
- ½ tsp Gewürzhaus Thyme, rubbed
-
3 heaped tbsp Greek yoghurt + extra for serving
-
Handful of chopped parsley or mint
Directions
Cook lentils in water with stock cubes and 1 ½ tsp BBQ Blokes Spice until water has evaporated entirely. The lentils should have a slight crunch, so not quite al dente. Take care not no burn when the water disappears.
Whilst the lentils are cooking, preheat the oven to 180°C. Cut the sweet potatoes into 1.5cm slices, transfer to a bowl and toss in generous amount of olive oil. Add 3 teaspoon BBQ Blokes Spice and toss again, so that the sweet potatoes are coated. Transfer to baking dish and cook in the oven until brown and soft. Turn once in between and drizzle with more oil if necessary.
Once the lentils are cooked, take off the heat for 5 minutes, then add cinnamon, cardamom, garlic and lemon zest to the pot and stir.
When the sweet potatoes are cooked, chop up coarsely and add to pot of lentils. Smash everything together with a pestle until you have a dip-like consistency.
Lift under barberries, thyme, half of lemon juice and 3 heaped tablespoon Greek yoghurt. Season with salt and pepper to taste. Carefully lift under fresh herbs.
Serve with a big dollop of yoghurt, a sprinkle of barberries, the remaining lemon juice and a generous drizzle of olive oil.
Recipe Note
Sliced Jalapeño chilli out of the jar make a great addition to this dip. You can also substitute the lemon juice at the end for the pickling liquid from your Jalapeño jar.
