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Warm Ginger Curried Lentil Dip


1 cup dry green lentils (2 cups when cooked)
2 cups water + a pinch of salt (for boiling lentils)
2 tsp curry powder
1 clove raw garlic
2 1/2 Tbsp maple syrup, grade B
1/8 tsp fresh black pepper
1 1/2 Tbsp tahini
1/3 - 1/2 cup water (for blending dip)
1/8 tsp pink salt + more to taste as desired
2 Tbsp lemon juice + pinch of lemon zest
3/4 tsp fresh ginger, grated
2 tsp apple cider vinegar
a few pinches of smoked spanish paprika
optional: 2 tsp extra virgin olive oil



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