Ingredients (10)
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nonfat Greek yogurt 1½ cups
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olive oil 2 tablespoons
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carrot, diced 1
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celery, diced 1 stalk
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cooked lentils 1 cup
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minced fresh oregano 2 teaspoons
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minced fresh dill 1 teaspoon
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minced fresh mint 1 teaspoon
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sea salt and ground black pepper, to taste
Steps (2)
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1In a pan set over medium heat, warm the olive oil. Add the carrots and celery, and sauté until softened, about 5 to 7 minutes. Stir in the lentils and sauté until warmed through. If it starts to dry out, add a little water just to moisten. Add the herbs, and season to taste with salt and pepper. Set aside to cool.
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2Mix contents of dips packet with yogurt. Add lentil mixture. Stir well to combine. Refrigerate at least 1 hour to thicken.
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