|BEST OF SACRAMENTO GOODIE BAG SPECIAL SECTIONS NEWSLETTERS WEDDINGS RESTAURANTS WINE|
This dip is low in calories and fat as well as high in protein and fiber—a yummy snack that's good for you! It gets better with age so if you can let it chill over a night or two, it'll be even better.
Go to Vegetarianized.com for more pictures of this recipe, and nutrition and price information, plus 200+ other tasty recipes to try. Check back each week for a new delish dish. You can also follow Vegetarianized.com on Facebook, Pinterest and NOW Instagram!
Servings: 12 1/2 cup servings
Time: 20 minutes active; 1 hour total plus chill time
1 1/2 cup green lentils, rinsed and drained
1 medium onion, chopped
1 medium celery, chopped
1 medium carrot, chopped
1 teaspoon dried thyme or 2 teaspoons fresh thyme, chopped
3 cups vegetable stock
1/2 teaspoon ground allspice
1/2 teaspoon salt and pepper, each
1 cup plain, low-fat yogurt
1/4 cup parsley, chopped
Juice of one lemon
1. In a medium pot add lentils, onion, celery, carrot, thyme and stock. Bring to a boil over medium heat. Then reduce the heat to low and simmer, covered, for 30 minutes.
2. Remove lid, bring heat up to medium and add allspice, salt and pepper. Cook 10 minutes to evaporate some the remaining liquid.
3. Remove from heat and puree with yogurt, parsley and lemon juice. Chill before serving.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun, and above all, tasty lifestyle.