Market District Recipes: Lentil Dip & Carrot Dip
Market District Chef Crystal Baldwin stopped by PTL to show off some easy and delicious dip ideas!
Berbere Lentil Dip
Compliments of Chef Crystal Baldwin
Makes: 3 cups
Prep Time: 20 minutes
Cook Time: 40-45 minutes
Ingredients:
- 2 cups lentils
- 1 carrot, chopped
- 1 cup onion, chopped
- 1 ½ quarts water
- 4 tablespoons unsalted butter
- 1 ½ tbsp Berbere Seasoning
- Salt and freshly ground black pepper
- 1 tbsp fresh lemon juice
- 2 tbsp chopped cilantro
- Toasted pita triangles, for serving
Directions:
In a large saucepan, cover the lentils, carrot and onion with the water and bring to a boil. Simmer until the lentils are tender and almost all the liquid has evaporated, approximately 40-45 minutes. In a food processor, puree the lentils and vegetables.
In the same saucepan, melt the butter. Add the Berbere seasoning and cook over medium heat, stirring a few times, until fragrant, about 30 seconds. Add the lentil puree to the pan and cook, stirring, until thickened. Season with salt and pepper and stir in the lemon juice. Pour into a bowl and sprinkle with the cilantro. Serve warm or at room temperature with the pita toasts.
Carrot Dip
Compliments of Chef Crystal Baldwin
Makes: 2 ½-3 cups
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 1lb carrots, peeled, halved lengthwise and across
- ¼ cup Market District™ extra-virgin olive oil
- 1 ½ garlic cloves, minced
- ¼ cup feta cheese, crumbled
- 1/3 cup walnut, toasted and chopped
- 2 tbsp pomegranate molasses
Directions:
Place the carrots in a saucepan and cover with water. Bring the carrots to a boil; cover and lower the heat to a simmer. Cook the carrots until tender, about 20 minutes. Drain.
Transfer the carrots to a food processor. Add the olive oil, and garlic; process to a smooth puree. Season the dip with salt.
Put the dip into a bowl; top with the feta cheese and walnuts. Drizzle with the pomegranate molasses.
