YELLOW LENTIL DIP WITH RED ONIONS
Prep time 10 mins Cooking time 40 mins Serves 4 1 tbsp olive oil 1 small onion, chopped 1 clove garlic, minced 175g yellow lentils 750ml vegetable stock 1 pinch paprika 2 tbsp sour cream 1 small red onion, sliced 2-3 tbsp chopped flat-leaf parsley Ciabatta loaf, sliced, to serve Heat olive oil in a saucepan set over a medium heat. Add onion, garlic, and a pinch of salt, sweating until softened, about 5 minutes. Stir in lentils and stock. Bring to the boil before reducing to a simmer until the lentils are tender and very soft, about 25 minutes. Drain the lentils if needed and transfer to a food processor or blender. Add paprika and sour cream, pulsing several times until puréed. Season to taste with salt and pepper. Spoon into a serving bowl. Top with red onion and parsley. Serve with ciabatta bread on the side.