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Smoky Red Lentil–Capsicum Dip
Sauce

Smoky Red Lentil–Capsicum Dip

40 minPour 4Nutri-Score A€
par @itsqueenyskitchen1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • red capsicum (large, whole)Fruits et légumes1 morceau
  • red lentils (rinsed)Céréales95 g
  • almonds (chopped, some for topping)Fruits à coque et graines45 g
  • red wine vinegarÉpicerie30 ml
  • garlic powderÉpices3 g
  • nutritional yeastÉpicerie5 g
  • almond mealFruits à coque et graines100 g
  • salt (to taste)Épices3 g
  • water (adjust for texture)Autres80 ml
  • almond milk (to loosen if needed)Boissons40 ml
  • parsley (chopped, for topping)Fruits et légumes5 g

par portion

Nutrition

234kcal

Glucides
16 g
Protéines
8 g
Lipides
16 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Plaque de cuisson
  • Casserole
  • Blender
  • Pince de cuisine

pas à pas

Préparation

  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.
    Étape 1

  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.
    Étape 2

  3. Cook the lentils

    • Rinse the red lentils and put them in a saucepan with water.
    • Simmer until soft and mushy, then drain.
    Étape 3

  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.
    Étape 4

  5. Serve

    • Taste and adjust the vinegar and salt.
    • Top with chopped almonds and parsley and serve with bread or veggie sticks.
    Étape 5
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