Carrot & Red Lentil Dip with Zucchini chips

This carrot and red lentil dip is perfect for those evenings that have an extreme cold warning issued. When you need a filling snack but couldn't be bothered to bundle up and mission to the grocery store. Lentils are a great source of fibre, iron and folate, so for all you mothers-to-be and health conscious bbys, this one is for you! Not only is this delicious dip easy to make but it also keeps for up to a week in the fridge (just in case you get snowed in). All you have to do is heat it up in the microwave and you're ready to go! This dip also tastes especially delicious with baked zucchini chips. Try it yourself and let us know what you think! Would we ever steer you wrong? 

Ingredients:
Dip

1 cup of red lentils
2 carrots
1 small chopped yellow onion
1 tablespoon curry powder
1/4 cup tomato paste
2 garlic cloves
1 teaspoon ground cumin
1/2 teaspoon turmeric
1 tablespoon olive oil
1/4 cup water

Zucchini Chips
4 zucchinis
1 tablespoon olive oil

Directions:
Dip

1. Add one cup of water to a pot along with one cup of lentils, bring to a boil and reduce to a simmer stirring constantly
2. Chop the carrots and add to a pan over medium heat with some oil, stir until cook
3. Add the cooked carrots, lentils, and the rest of the ingredients to a food processor

Chips

1. Preheat oven to 250F
2. Thinly slice the zucchini (about a quarter inch) and toss with olive oil and salt and pepper
3. Line an aluminum pan with aluminum foil
4. Spread the zucchini and add to the oven, bake for an hour to an hour and a half, keep an eye on them! 

Enjoy! 

xx Just The Dip