Lentil Dip

Lentil Dip

Ingredients

• 1 Tbsp coconut oil
• 1/2 onion, peeled and chopped
• 1 stalk celery, chopped
• 1 clove garlic, minced
• 1 large carrot, peeled and chopped
• 1 large tomato, diced
• 1 cup dry lentil beans
• 2 cups beef broth
• 1 Tbsp Cayenne pepper
• ½ tsp black pepper (add more to taste)
• Pinch Cayenne pepper
• Fresh oregano for topping

Directions

1. Heat oil in a large pot over medium heat, and add the onions, celery and garlic. Cook until onions are translucent.
2. Add the broth and bring to a boil. Add the lentils and cook for 40 minutes, then add the carrots, tomatoes and peppers.
3. Cook for another 20 minutes, or until lentils are tender.
4. Let the lentils cool, then blend in a Magic Bullet blender using the small cup.
5. Top the warm dip with fresh cilantro just before serving.

Makes 2 cups

This recipe was an adaptation from MagicBulletblog.com to suit my allergy needs. I meant for this to be my Tortilla Dip because it turns out I can eat Tortilla! Very happy to be able to find snack that I can actually eat off the shelves! I can still take salsa every four days, but no more than that!