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1 cup (250 mL) chopped roasted red pepper
1 cup (250 mL) cooked split red lentils
½ cup (125 mL) toasted almonds
2 Tbsp (30 mL) red wine vinegar
2 garlic cloves, roughly chopped
2 tsp (10 mL) smoked paprika
½ tsp (2 mL) kosher salt
¼ tsp (1 mL) cayenne pepper
2 Tbsp (30 mL) canola oil
10 phyllo sheets separated in 2 piles of 5 sheets each
1/3 cup (75 mL) melted butter
40 small cubes, jalapeño Havarti cheese (approx. ½ inch)
3 Tbsp (45 mL) chopped fresh cilantro
Quick Tip: Romesco is a nut and red pepper-based sauce that originated in Spain. It is often served with fish or other light proteins. Use this lentil-filled sauce as a cracker dip or as topper on your next chicken or fish dish.
*Allergic to nuts? Swap the almonds for toasted sunflower seeds.