ROASTED CARROT–LENTIL DIP

MAKES ABOUT 3 CUPS

Pair with roasted whole carrots topped with a crispy fresh carrot ribbon salad for a sexy starter.

4 carrots, scrubbed

2 tablespoons everyday olive oil

1 cup red lentils

5 cloves garlic, chopped

2 teaspoons sea salt

1 tablespoon grated lemon zest

½ lemon, juiced

½ tablespoon smoked paprika

½ teaspoon toasted ground caraway seeds

Preheat the oven to 375ºF.

Coat the carrots with about 1 tablespoon of the oil. Place on a baking sheet and roast until fork-tender, 20 to 30 minutes. Chop coarse and transfer to a food processor.

Meanwhile, pour the lentils into a small saucepot. Add the garlic, 1 teaspoon of the salt, and enough water to cover. Cover and bring to a boil over high heat. Cut the heat to medium, uncover, and simmer until the lentils absorb most of the water and start to fall apart, about 15 minutes.

Drain any excess water from the lentils. Transfer to the food processor and add the remaining 1 tablespoon oil, remaining 1 teaspoon salt, lemon zest and juice, paprika, and caraway. Blend until smooth. Use immediately or refrigerate for up to 5 days.