A veggie feast!

Yellow-lentil dip

Yellow lentils (also known as chana dhal or yellow split peas) are generally used to make the Indian stew called dhal. These pulses are wonderfully nutritious and I was very excited when I came across this cold version recently–it’s a delicious alternative to hummus.

Serves 4

Preparation time 10 minutes

Cooking time 1 hour, plus cooling time

YOU NEED

• 1 cup (250ml) yellow lentils
• 3 cups (750ml) water
• 1 shallot, roughly chopped
• 2 garlic cloves, crushed
• ½ teaspoon (2,5ml) coarse salt
• 2 tablespoons (30ml) olive oil, plus extra for serving
• 1 lemon, cut into wedges
• a pinch of cayenne pepper
• 4 spring onions, chopped
• a handful of parsley, finely chopped
• crackers of your choice, to serve

THIS IS HOW

Place the lentils in a saucepan with a lid, add enough water to cover them, and heat to boiling point. Scoop off any foam