Ingredients

  • 2 tbsp red lentils
  • 1 carrot peeled and diced
  • 3 tbsp water
  • 1/4 tsp tumeric
  • himalayan sea salt to taste
  • 1/2 tsp extra virgin olive oil

Directions

  • Wash red lentils well until water is clear
  • Soak for approx 30 – 60 min
  • Boil red lentils and carrots until tender and cooked (add more water if needed)
  • Add tumeric
  • Puree with a blender or mash with a fork for lumpier texture
  • Add salt and olive oil and mix well