1 cup of uncooked red lentils
2 cups of chicken broth (or veg broth for vegan)
2 cups of raw chopped carrots
2 tbsp rapeseed oil
1 tsp garlic powder
1 tsp of onion powder
2 tbsp fresh ground toasted cumin (or four tbsp. of jarred cumin)
juice of two lemons
4 cloves of garlic minced
½ teaspoon apple cider vinegar
3 tbsp tahini
1 cup of extra virgin olive oil
½ tsp salt
Preheat oven to 200 C. Get a small pot and heat your chicken broth. Add the lentils and cook until soft, or about 8 to 10 minutes. In the meantime, take a cookie sheet and line with aluminiuum or baking paper. Add your chopped carrots, rapeseed oil, onion and garlic powder, and a sprinkle of salt all over the carrots. Roast the carrots until soft, about 15 minutes or so. Test with a fork by piercing it easily through a slice of carrot.
Place in a food processor everything but the oil. Start blending and slowly add in the oil until desired thickness or smoothness.
*can add cooked beets, raw spinach, and fresh herbs like coriander or mint to create a new flavour or just to increase the nutritional value.