Carrot, Red Lentil & Yoghurt Dip

  • Yield : 2 cups
  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 20m

Carrot, Red Lentil & Yoghurt Dip

We have a new dip to add to our collection and we think it’s perfect for an afternoon snack to enjoy with the kids or share with friends at a bbq.  While the ingredients sound more “winterish” they combine together nicely giving a natural sweetness the kids are sure to love.  Great for a summers day.  Try serving it with toasted pita bread or vegetable sticks.  It’s delicious on a sandwich too!

Nutrition note: Made with the right ingredients homemade dips can be a very healthy snack for kids and they are a great way to introduce foods they might normally refuse. The red lentils, disguised perfectly in this dip, add protein and extra fibre to this deliciously healthy snack.

This recipe was featured in our Winter Warmers issue of our Magazine. To find out more about our popular magazines or to purchase online see the links below:

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  • 4 medium carrots, peeled and chopped into small pieces
  • 1/2 cup red lentils, rinsed and drained
  • 1 medium brown onion, finely chopped
  • 1 clove garlic, crushed
  • 1 teaspoon cumin
  • 1 tablespoon lemon juice
  • 2 heaped tablespoons natural or greek yoghurt


Step 1

Place the carrots in a steamer basket over a small saucepan of boiling water and steam for 8-10 minutes or until tender. -

Step 2

While the carrot is cooking place 2 cups of water in a medium saucepan and bring to the boil. Add the lentils and cook for 8-10 minutes or until tender. -

Step 3

Heat the olive oil in a frying pan over medium heat. Add the onion and cook for 2-3 minutes or until soft. Add the cumin and cook, stirring for another minute. -

Step 4

Combine the onion mixture with the carrot, lentils and lemon juice in a food processor and blend until smooth. -

Step 5

Stir through the yoghurt, and use as a spread on sandwiches or serve with vegetable sticks or serve with vegetable sticks or toasted pita bread.

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Recipe Comments

  1. posted by Jodie on January 28, 2014

    Does this dip (and the others) freeze/thaw well?

    • posted by Jess on January 28, 2014

      Hi Jodie, it really depends on the dip. I’m not sure that that this one would freeze well because of the yoghurt, although you could freeze a portion before mixing through the yoghurt? I do freeze homemade pesto quite regularly though so if you are considering the basil pesto dip I would freeze that. I haven’t tried freezing hummus before but a few websites recommend freezing it in small portions to help prolong it’s shelf life. I hope that helps, enjoy Jx

  2. posted by Carly on June 23, 2014

    Yum, what a great recipe! Made over the weekend for my sons party and it was a big hit. Will definitely be making again!

    • posted by Carly on June 29, 2014

      We made this again today, didnt put yoghurt in so vegan friends could eat, and it tasted great still, maybe even better!

  3. posted by Jaye on June 28, 2014

    I had this version at mothers group the other day bubs and parents alike loved it. I went to make it this afternoon and I didn’t have enough carrots! So I used butternut pumpkin – just as delish! Thanks.

  4. posted by Ana on August 10, 2016

    Hello, when do you add the garlic?


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