Spiced Sweet Potato and Lentil Dip
Lentils contain protein and have a low glycemic index making them ideal for vegetarians and people with diabetes.
1 tbsp olive oil
1 onion, chopped
2 tsp cumin powder
¼ tsp crushed red pepper flakes
¾ cup red lentils, washed
½ large sweet potato, peeled and diced
3 cup vegetable stock
1 tbsp Chia Bran
½ cup natural yoghurt
¼ cup chopped cilantro
1 tbsp White Chia Seeds (optional)
Heat oil in a medium saucepan. Sauté onion for 2 minutes. Add spices and continue to sauté for another minute. Add lentils, sweet potato and vegetable stock and bring to a simmer. Cover and allow simmering for 15-20 minutes, until sweet potato is tender. Stir frequently. Remove from heat, stir in Chia seeds and allow cooling. Blend with a stick mixer until almost smooth. Stir in yoghurt and cilantro. Garnish with a sprinkle of White Chia Seeds. Serve with crispy pita bread wedges.