Recipe and image courtesy of Lindsay Young, @eatyoungnutrition
2 large carrots
½ cup red lentils (if cooking, ¼ cup dry will yield ½ cup cooked)
½ cup Udo’s Oil 3+6+9 Blend
½ cup full-fat plain yogurt
2 tbsp sunflower seed butter
2 tbsp fresh lemon juice
1 clove garlic, minced
¼ tsp turmeric
½ tsp flaky sea salt
Pepper to taste
Serve immediately or store in an airtight container for up to one week