Vegan Red Lentil Dip with Roasted Peppers

How to make Vegan Red Lentil Dip with Roasted Peppers

Prep Time: 15 minutes        |        Cook Time: 25 minutes        |        Serves: 2 - 4

Ingredients

• 2 red capsicum, halved and de-seeded
• 4 tbsp The Olive Tree olive oil
• 1 small brown onion, quartered
• 4 cloves of garlic, peeled
• 2 cups Oh So Natural Wholefoods red lentils (cooked)
• 2 tsp Stonemill ground cumin
• ½ tsp Stonemill ground onion
• ½ tsp Stonemill ground paprika, plus extra for garnish
• 2 tbsp lemon juice
• Salt and black pepper, to taste

Method

1. Preheat the oven to 200°C.
2. Toss capsicum, onion and garlic with olive oil and place it on a baking tray.
3. Roast for 20-25 minutes until the capsicum is soft and skin is charred.
4. Place the hot capsicum in a bowl, cover, and let it steam for 10 minutes.
5. Toss the spices together with the hot roasted garlic and onion and set aside.
6. Peel the capsicum and place garlic, onion spice mix and oil in a blender.
7. Add cooked lentils, lemon juice, then blend everything together.
8. Season to taste with salt and pepper.
9. Serve with hummus chips or fresh-cut vegetables.

Tip: Adjust consistency with water if a lighter dip is preferred.