Roasted Carrot Red Lentil Dip

Recipe and image courtesy of Lindsay Young, @eatyoungnutrition

Ingredients

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

Instructions

  1. Preheat oven to 400 F. Coat carrots in a small amount of avocado oil, a pinch of sea salt and pepper. Cook for 20 minutes. Let cool.
  2. Add all ingredients to a high-speed blender and blend on high for 2-3 minutes, until very creamy. Taste and adjust salt and pepper.

Serve immediately or store in an airtight container for up to one week