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Smoky Red Lentil–Capsicum Dip
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Smoky Red Lentil–Capsicum Dip

40 minPorcje: 4Nutri-Score A€
od @itsqueenyskitchen1 importugotowano 0 razy
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Składniki

4 osoby
  • red capsicum (large, whole)Warzywa i owoce1 kawałek
  • red lentils (rinsed)Produkty zbożowe95 g
  • almonds (chopped, some for topping)Orzechy i nasiona45 g
  • red wine vinegarSpiżarnia30 ml
  • garlic powderPrzyprawy3 g
  • nutritional yeastSpiżarnia5 g
  • almond mealOrzechy i nasiona100 g
  • salt (to taste)Przyprawy3 g
  • water (adjust for texture)Inne80 ml
  • almond milk (to loosen if needed)Napoje40 ml
  • parsley (chopped, for topping)Warzywa i owoce5 g

na porcję

Wartości odżywcze

234kcal

Węglowodany
16 g
Białko
8 g
Tłuszcz
16 g
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Przybory

  • Płyta kuchenna
  • Rondel
  • Blender kielichowy
  • Szczypce kuchenne

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 2

  3. Cook the lentils

    • Rinse the red lentils and put them in a saucepan with water.
    • Simmer until soft and mushy, then drain.
    Krok 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.
    Krok 4

  5. Serve

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