Lentil Dip

• Pour the contents of the lentils into a colander and rinse under running water until it becomes clear.
• Place the lentils into a blender or food processor to form a paste. If the blender finds it too hard to stir, add a tiny amount of water.
• Insert the lentil paste into a mixing bowl.
• Add one and a half tablespoons of Japanese style soy sauce into the mixing bowl and stir.
• To absorb the amount of liquid present, add a teacup of crushed almond nuts to the bowl and stir.
• Add a small brown onion by removing the skin and dicing it.
• Add three cloves of garlic, remove the skins and dice on the small holes on the grater.
• Zucchini, do not remove the skin and grate a quarter on the large oblong holes on the grater.
• Take half of the portion from the avocado and place it into the bowl and stir in.
•  Place the unused portion of the avocado with the bare skin on top of it to hold it in place by securing it in a cup and placing it into the refrigerator.
• Juice of half a lemon. Use the same description for lemon as for the avocado.
• On the large holes of the grater, extract a tiny amount of raw beetroot and stir the remainder of the ingredients to form a finger-licking tasty Lentil Dip.

P.S.

• The raw beetroot gives this recipe a pinky coloured hue.
•  I use the Japanese style soy sauce because I have not found a similar taste in any other brand.

I hope you enjoy it as much as I do!