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1 lb. dry lentils, rinsed
½ c. finely chopped carrots
2 qts. water
½ c. chopped tomatoes
1/8 c. lemon juice
Green onions, chopped (optional)
1/8 c. soy sauce
Cilantro, chopped (optional)
1 ½ T. cumin Salt and pepper, to taste
1 package ranch dip/dressing mix Cayenne pepper, to taste
½ c. chopped jalapenos (optional) 1 cup shredded cheese (optional)
Combine lentils and water in a saucepan. Bring to a boil, reduce heat, cover, and simmer until the lentils are very soft, about 35 minutes. Drain. Pour the hot lentils into a mixing bowl and add lemon juice, soy sauce, cumin and ranch mix. Mix in carrots and tomatoes, and season to taste with salt, black pepper, and cayenne. Refrigerate until thoroughly chilled.
Serve this chunky dip on a bed of greens – lettuce or spinach or with chips and vegetables.
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Nutrition Facts
Serving Size
Servings Per Container 24
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| Amount Per Serving |
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Calories
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Calories From Fat
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% Daily Value *
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Total Fat
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Cholesterol
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Sodium
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Total Carbohydrate
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Protein
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Vitamin A
%
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• |
Vitamin C
%
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Calcium
%
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• |
Iron
%
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| * Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
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Calories |
2,000 |
2,2500 |
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| Total Fat |
Less than |
65g |
80g |
| Saturated Fat |
Less than |
20g |
25g |
| Cholesterol |
Less than |
300mg |
300mg |
| Sodium |
Less than |
2,400mg |
2,400mg |
| Total Carbohydrate |
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300g |
375g |
| Dietary Fiber |
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25g |
30g |
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| Calories per gram: |
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Fat 9 •
Carbohydrate 4 •
Protein 4
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