Ingredients:

3 cups vegetable or organic chicken stock/broth

1 cup green lentils

1 bay leaf

3 garlic cloves, chopped

1/2 cup tahini

juice of one lemon

1/2 teaspoon cumin

1/2 teaspoon paprika

sea salt to taste

Directions:

Vegetable and apple slices for dipping:

In a medium saucepan, combine chicken stock, green lentils, and bay leaf, bring to a boil and then cover and simmer until lentils are tender- roughly 40 minutes and then boil uncovered until most liquid is gone, take out the bay leaf and let cool a bit.

Transfer to food processor and blend with garlic, tahini, lemon juice until smooth, adding sea salt and other spices (cumin and paprika) to taste.

Serve warm or at room temp with the vegetables or you can make and store in the fridge to use as needed and throughout the week.