Скачать или смотреть If you love Lentils, you’ve got to try this dip!

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LEARN HOW TO MAKE A TASTY BLACK BELUGA LENTIL DIP RECIPE LIKE HUMMUS TODAY!

LAY HO MA (how's it going in Cantonese)! Buckle up for an easy recipe that's deliciously creamy and heavenly! Join me in this episode and learn how to make a vegetarian black lentil dip recipe today!

INGREDIENTS:
1/2 cup black lentils
3 + 1/2 cup water
3 pieces garlic
2 shallots
2 + 2 tbsp olive oil
1/2 tsp cumin seeds
1/2 tsp fennel seeds
2 tbsp lemon juice
1/2 tsp salt
pepper to taste
1/2 cup tahini
few sprigs parsley

DIRECTIONS:
1. Add the black lentils to a small saucepan along with about 3 cups of water. Bring to a boil, then cover and simmer on medium low for 25mins

2. Crush, peel, and roughly chop the garlic. Peel and slice down the shallots

3. Heat up a sauté pan to medium heat. Add 2 tbsp of olive oil followed by the garlic and shallots. Fry for 2-3mins. Add the cumin seeds and fennel seeds, then cook for another 30 seconds. Set the pan aside

4. Drain the remaining liquid from the black lentils and transfer to a food processor. Add the sautéed garlic and shallots. Add 1/2 cup water, lemon juice, salt, and pepper to taste. Blend for about 2mins. Add the tahini, then blend again for about 1min

5. Plate the dip and garnish with salt, pepper, chopped parsley, and olive oil to serve


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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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