Lentil & Olive Dip
A delicious and quick starter or light snack. It can be bulked out to make a more substantial offering with extra salad and/or crudite (raw vegetable sticks).
For a soya-free option, use a coconut-based vegan yoghurt such as CoYo- available in good health food shops
Photo courtesy of lovely vegan site www.thefirstmess.com/
Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub
Total time
30 minutes
Cuisine
Mediterranean
Meal
- soups-starters
- sides-light-meals-and-salads
Servings
2-4
Ingredients
- 175g/6oz red lentils
- 45ml/3tbsp tahini (sesame seed paste)
- 2tbsp lemon juice
- 75ml/5tbsp plain vegan yoghurt – soya or coconut
- 1 large garlic clove, crushed
- 15ml/1 tbsp pitted black olives, chopped
- Salt and freshly ground black pepper
- A few whole black pitted olives
- 1 tbsp chopped parsley
- Pitta bread to serve
Instructions
1. Put lentils in saucepan and cover with water. Bring to boil, reduce heat, cover and simmer for 25 minutes or until pulpy. Drain if necessary.
2. Turn into a bowl and beat in the tahini and lemon juice. Cool then stir in yoghurt, garlic and chopped olives. Season to taste.
3. Spoon on to individual plates, garnish with a few whole olives and a little chopped parsley and serve with fingers of warm pitta bread.
Keywords
Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?
We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.
Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.
Related recipes
Vegan ‘Baileys’ Irish Cream Liqueur
This is a delectable dairy-free homemade version of the very popular creamy alcoholic drink – we challenge you to tell the difference… Makes approximately 1 litre. This recipe has been…
Black Forest Gateau Smoothie
This smoothie is so incredibly indulgent and delicious, you can’t believe it’s made from fruit – you can have it for dessert it’s so tasty. Photograph by Niki Webster. Nutritional…
Jackurkey with Apple Sauce
Enjoy for Christmas dinner, Boxing Day sandwiches, Sunday roast or just whenever you fancy! Jackfruit creates a fantastic texture and if you haven’t used it before, you’ll be really pleasantly…
No-bake Millionaire’s Shortbread
Despite being so decadent and delicious, this is partly raw and contains no refined sugar. Tasty and (almost) guilt-free 🙂
Roast Parsnip & Cashew Curry
A seasonal, unusual and deliciously hearty curry. The combination of flavours works incredibly well together and it’s definitely a crowd-pleaser. This recipe was inspired by one of the old favourites…
Baked Biscoff Cheesecake
This cheesecake is the ultimate indulgence! You’ll only need a small bite so there’ll be lots to go around – perfect for a big Christmas dinner 🙂
