Lentil & Roasted Pepper Dip Recipe

Lentil & Roasted Pepper Dip

  By clairetansey  ,   

February 1, 2018

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This dip can be made with a variety of vegetables, depending on the season!

  • Prep: 15 Minutes
  • Cook: 50 Minutes
  • 15 Minutes

    50 Minutes

    1 Hour 5 Minutes

  • Yields: 16
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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.

Seasonal Substitutes – try swapping different roasted vegetables:
1. Summer – roasted eggplant
2. Fall – roasted beets
3. Winter– roasted butternut squash

Ingredients

2 red or orange bell peppers

1 Tbsp (15 mL) canola oil

3/4 tsp (4 mL) salt, divided

1/2 cup (125 mL) split red lentils

1 1/2 cups (375 mL) water

1 garlic clove, peeled

1/4 cup (60 mL) lemon juice

3 Tbsp (45 mL) tahini (or natural nut butter)

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Nutrition Facts

Serving Size3 Tbsp (45 mL)
Calories50
Sodium110 mg
Potassium103 mg
Protein2 g
Cholesterol0 mg
Sugar1 g
Total Fat2.5 g
Saturated Fat0 g
Total Carbohydrates5 g
Dietary Fiber1 g