I was asked to participate in the #LoveLentils campaign, sponsored by Canadian Lentils. Although I have been compensated, all opinions are my own.
I’ve talked about lentils before on the blog, and for good reason. They’re simple and versatile and can be easily added into a variety of dishes – including chilis, soups, and curries. They are also perfectly capable of standing alone and can make a great addition to any meal – even dessert! Lentils are a pantry staple in our house and a food I can get behind not only because they’re grown right here in Canada, but also because of the nutritional punch they pack – protein, fibre, folate, iron, selenium, and zinc. Pow!
Today we’re talking all about red lentils, which have a wonderful peppery taste to them. Red lentils have their seed coat removed and are split in half causing them to have an incredibly short cooking time and require no soaking! I love serving them around the holidays because they take no time to prepare and they’re a perfect vegetarian and vegan friendly protein source – filling and nutrient dense!
Red lentils are a perfect base for this Roasted Red Pepper Lentil Dip because when blended, the texture resembles a traditional chickpea hummus. I find it really easy to introduce new foods to people if they already resemble something they’re familiar with. This dip checks off so many boxes that your friends and family are bound to enjoy it. I love serving it with an assortment of veggies, crackers, and pita bread.
This crowd-friendly Roasted Red Pepper Lentil Dip is a great addition to a potluck or to have on hand in the fridge to feed hungry guests. I must say the addition of red lentils makes this dip more filling than a typical potluck dip and it can also be made as spicy as you like depending on how much hot sauce you add. I hope you and your family enjoy it as much as we do!
- 1 cup Split Red Lentils, uncooked
- 2 cups Water
- 1 Red Pepper
- 2 Garlic Cloves
- 2 tsp. Cumin
- 1 tsp. Paprika
- Salt and Pepper
- Hot Sauce (optional)
- Set your oven to broil and move oven rack to the top position.
- Cut red pepper into halves, remove ribs and seeds, and lay out on a baking sheet skin side up. You want the peppers to lay as flat as possible so you may need to break them to lay flat.
- Allow peppers to broil for 5-7 minutes or until the skins get bubbly, while keeping an eye on them. The skins may char and that's ok. It's better if they are over charred than undercooked.
- Allow the peppers to cool and peel off the skins. If there are spots where the skins won't come off you can trim them off, just make sure to leave as much pepper as possible.
- Meanwhile, rinse lentils in a strainer and combine with water in a pot over medium heat; cook until lentils become tender (5-7 minutes). Near the end of cooking add a pinch of salt.*
- Once lentils and red peppers are cooled add them to a food processor along with garlic, paprika, cumin, a pinch of salt and pepper, and hot sauce if you're using. Process until smooth and serve with your favourite veggies and crackers.
- *Feel free to make this recipe in two steps by preparing the lentils and/or red peppers in advance so that on the day you're ready to make it you can just throw it all together in your food processor.
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