Ingredients:
Crushed Garlic - 1 tsp
Finely Diced Onions - 1 cup
Cooked Lentils - 1 cup with juice
Cooked Chickpeas - 1 cup with juice
Lemon Zest - a few pinches
Chopped Parsley - 1 tbsp
Vegan Yogurt - 1 heaped spoon (optional)
Water - 2 tbsps
Preparation:
If you have no casein sensitivity and if you have no lactose intolerance, use yogurt. Otherwise, please do not include yogurt.
Sauté crushed garlic and finely sliced salad onions. Add a cup each of cooked lentils and chickpeas and the juice and grated peel of a lemon. Season and stir through chopped parsley, a generous spoonful of yogurt (optional) and a little water. Blend until smooth and serve with any gluten-free bread.
