Red lentil dip with vegetable sticks

Name: Red lentil dip with vegetable sticks
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g red lentils; 7-10 Tbsp Salt; 2 Carrots; 1 Head kohlrabi; 1/2 Cucumber; 2 stem(s) Mint; 1 Garlic clove; 150 g Fresh cream; 100 g creamy sheep's cheese; 7-10 Tbsp Pepper

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g red lentils
7-10 Tbsp Salt
2 Carrots
1 Head kohlrabi
1/2 Cucumber
2 stem(s) Mint
1 Garlic clove
150 g Fresh cream
100 g creamy sheep's cheese
7-10 Tbsp Pepper

Directions

1
Simmer the lentils in boiling salted water for about 10 minutes. Peel carrots and kohlrabi and cut into sticks. Wash and clean the cucumbers and cut them into sticks as well
2
Pour lentils into a sieve, rinse under cold water and drain well. Wash mint, shake dry, pluck leaves from the stalks and chop finely. Peel garlic and chop finely. Mix crème fraîche with feta cheese.
3
Stir in lentils, garlic and chopped mint, except for something to garnish. Season to taste with salt and pepper. Fill lentil dip into small bowls, decorate with mint. Add vegetable sticks