Beetroot and lentil spread with crackers

Ingredients (serves 1)

• Red lentils (dry)30 g
• Beetroot (cooked, e.g. vacuum-packed)80 g
• Olive oil5 g
• Rice cakes (2 pcs)18 g
• Cucumber120 g

Also: Garlic, lemon juice, cumin, salt

Method

1. Get ready: rinse the lentils (30 g) in a sieve under cold water. Use ready-cooked beetroot – peel it and cut into chunks; peel the garlic.
2. Put the lentils in a pan, cover with 150 ml water, bring to the boil and simmer over low heat for about 15 min, until soft and starting to fall apart. Drain off any leftover water and cool for 5 min.
3. Mash the lentils and beetroot with a fork or blender, together with 1 tsp olive oil (5 g), crushed garlic, a splash of lemon juice and cumin. Salt lightly.
4. Wash the cucumber and cut it into sticks. Spread the dip on 2 crackers and serve the cucumber on the side.