Roasted Red Pepper & Lentil Dip with Summer Crudités
A flavorful and protein-packed dip made from roasted bell peppers, garlic, and lentils, served with crisp, fresh August crudités like carrots, celery, and courgette sticks. Perfect for a refreshing and satisfying snack.
Ingredients
- Red Bell Pepper150 g
- Garlic3.8 g
- Carrot37.5 g
- Red Bell Pepper150 g
- Olive Oil7.5 ml
- Lemon Juice7.5 ml
- Salt0.5 g
- Black Pepper0.2 g
- Green Lentils100 g
- Smoked Paprika0.5 g
- Cumin0.5 g
- Celery37.5 g
- Courgette25 g
Instructions
- 1Step 1
Step 1: Preheat oven to 200°C (400°F). Halve the red bell peppers and remove seeds. Place them on a baking sheet with unpeeled garlic cloves. Drizzle with 10ml olive oil.
- 2Step 2
Step 2: Roast peppers and garlic for 15 minutes, or until peppers are tender and slightly charred. While roasting, rinse and drain canned lentils. Prepare crudités by cutting carrots, celery, and courgette into sticks.
- 3Step 3
Step 3: Once roasted, remove the garlic skins. Combine roasted peppers, peeled garlic, drained lentils, remaining 20ml olive oil, lemon juice, smoked paprika, cumin, salt, and black pepper in a food processor.
- 4Step 4
Step 4: Blend until smooth and creamy. Taste and adjust seasoning if needed. Serve the dip with the fresh vegetable crudités.
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