Lentil & Roasted Pepper Dip

Directions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with aluminum foil. Cut peppers into quarters, discarding core
2. and seeds. Place on prepared sheet and toss with oil. Sprinkle with 1/8 tsp (0.5 mL) of salt. Roast 25 minutes, or until very
3. tender. Remove from oven and wrap foil into a pouch to completely cover peppers. Let cool to room temperature, about 30 minutes. Remove and discard peels.
4. Combine lentils and water in a medium pot. Bring to a boil, reduce heat and simmer, covered, stirring often for 10 minutes, or until completely tender.
5. Turn on a food processor or high-speed blender and drop in the garlic clove to mince it. Turn processor off and add lentils, peppers, lemon juice, tahini, and remaining 1/2 tsp (2 mL) salt. Purée until very smooth. Transfer to a serving bowl and serve immediately or cover and keep refrigerated up to two days. Serve with fresh vegetables.