Salsa
Smoky Red Lentil–Capsicum Dip
40 minPara 4Nutri-Score A€
A
40 min
40 minSmoky Red Lentil–Capsicum Dip
receta de
Queeny’s Kitchen
@itsqueenyskitchen
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
red capsicum (large, whole)Frutas y verduras1 pieza
red lentils (rinsed)Cereales95 g
almonds (chopped, some for topping)Frutos secos y semillas45 g
red wine vinegarDespensa30 ml
garlic powderEspecias3 g- nutritional yeastDespensa5 g
- almond mealFrutos secos y semillas100 g
salt (to taste)Especias3 g
water (adjust for texture)Otro80 ml
almond milk (to loosen if needed)Bebidas40 ml
parsley (chopped, for topping)Frutas y verduras5 g
por ración
Nutrición
234kcal
- Carbohidratos
- 16 g
- Proteínas
- 8 g
- Grasas
- 16 g
lo que usará
Utensilios
Placa de cocina
Cazo
Batidora de vaso
Pinzas de cocina
paso a paso
Preparación
- Paso 1
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.
- Paso 2
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.
- Paso 3
Cook the lentils
- Rinse the red lentils and put them in a saucepan with water.
- Simmer until soft and mushy, then drain.
- Paso 4
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.
- Paso 5
Serve
- Taste and adjust the vinegar and salt.
- Top with chopped almonds and parsley and serve with bread or veggie sticks.