Red Lentil Muhammara

Directions

1. Preheat the oven to 350˚F. Spread the walnuts out on a rimmed baking sheet and toast for 7-8 minutes, until fragrant. Remove from the oven and turn the heat up to 450˚F.
2. Cut the red peppers in half lengthwise, pull out the seeds, and place cut-side down on a rimmed baking sheet lined with parchment or foil. Roast for 20-30 minutes, or until starting to blacken and blister. Remove from the oven and transfer to a bowl. Cover with foil and set aside to cool. When cool enough to handle, peel off the skins and discard.
3. Meanwhile, bring 1 cup water to a boil in a small saucepan. Cook the lentils for 10-12 minutes, until soft. Drain well.
4. Set aside one of the walnut halves for garnish. In the bowl of a food processor, pulse the walnuts, roasted peppers (along with any juices that have accumulated in the bottom of the bowl), toasted bread (torn into pieces), lentils, garlic, lemon juice, pomegranate molasses, cumin, chili flakes, sugar, and salt until well blended.
5. With the motor running, slowly pour the oil through the feed tube until the mixture is smooth and creamy. To serve, spread the muhammara in a shallow bowl, top with a walnut half and drizzle with a little extra olive oil if you like. Serve with torn fresh pitas or pita chips.