Char the capsicum

• Place the capsicum directly on the stovetop burner over high heat.
• Turn it regularly until the skin is blackened and blistered all over.

Steam and peel

• Put the charred capsicum in a plastic bag and close it.
• Let it cool so the skin loosens, then peel off the blackened skin and remove the seeds.

Cook the lentils

• Rinse the red lentils and put them in a saucepan with water.
• Simmer until soft and mushy, then drain.

Blend the dip

• Add the roasted capsicum, cooked lentils, almonds, red wine vinegar, garlic powder, nutritional yeast, almond meal and salt to a blender.
• Blend until smooth, adding water gradually to reach your preferred texture.
• If it turns out too runny, loosen or adjust with a splash of almond milk.

Serve

• Taste and adjust the vinegar and salt.
• Top with chopped almonds and parsley and serve with bread or veggie sticks.