High-Protein Bean Lentil Dip

30-gram protein Bean Lentil Dip combining creamy beans and lentils with bold flavors. Made with nutrient-dense greens. Meal-prep friendly.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the lentils: Transfer the lentils to a small saucepan with water to cover by about 2 inches high. Bring the water to a simmer and cook for about 15 minutes, or until cooked, but not mushy. Drain well.

Step 2

Preheat the oven to 375ºF.

Step 3

Cook the carrots and kale (optional): Meanwhile, transfer the chopped carrots to a steamer basket. Steam them over about ½ inch water for 15 minutes. Add the chopped kale. Steam for about 5 minutes more until the carrots can be pierced with a knife. Transfer the carrots to a large baking sheet. Toss them with a dash of curry powder and salt to taste. Bake the carrots forabout 20 minutes, or until tender.

Step 4

Steam the kale (optional): If omitting the carrots, transfer the kale to a small saucepan with 1 tablespoon water. Cover and cook over low heat for about 3 minutes, or until the kale is lightly steamed. Or skip this step and add raw kale leaves to the dip when blending.

Step 5

Make the dip: Transfer the steamed kale, and cooked lentils, to the canister of a food processor. Add the curry powder, white beans, hemp hearts, marjoram, mustard powder, cayenne, garlic, nutrition yeast, tahini, capers, 2 tablespoons lemon juice, and water. Blend until smooth. Add more lemon juice and salt to taste. Add about 2 ice cubes and blend for a fluffier dip.

Step 6

For serving: Spread the dip onto a plate. Top with roasted carrots.

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