Saus
Smoky Red Lentil–Capsicum Dip
40 minVoor 4Nutri-Score A€
A
40 min
40 minSmoky Red Lentil–Capsicum Dip
recept van
Queeny’s Kitchen
@itsqueenyskitchen
1 recept
1 import
0 keer gekookt
wat je nodig hebt
Ingrediënten
red capsicum (large, whole)Groente en fruit1 stuk
red lentils (rinsed)Granen95 g
almonds (chopped, some for topping)Noten en zaden45 g
red wine vinegarVoorraadkast30 ml
garlic powderKruiden en specerijen3 g- nutritional yeastVoorraadkast5 g
- almond mealNoten en zaden100 g
salt (to taste)Kruiden en specerijen3 g
water (adjust for texture)Overig80 ml
almond milk (to loosen if needed)Dranken40 ml
parsley (chopped, for topping)Groente en fruit5 g
per portie
Voedingswaarden
234kcal
- Koolhydraten
- 16 g
- Eiwitten
- 8 g
- Vetten
- 16 g
wat je gebruikt
Keukengerei
Kookplaat
Steelpan
Blender
Keukentang
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Cook the lentils
- Rinse the red lentils and put them in a saucepan with water.
- Simmer until soft and mushy, then drain.
- Stap 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.
- Stap 5
Serve
- Taste and adjust the vinegar and salt.
- Top with chopped almonds and parsley and serve with bread or veggie sticks.