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Smoky Red Lentil–Capsicum Dip
Sauce

Smoky Red Lentil–Capsicum Dip

40 minServes 4Nutri-Score A€
from @itsqueenyskitchen1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • red capsicum (large, whole)Produce1 piece
  • red lentils (rinsed)Grains95 g
  • almonds (chopped, some for topping)Nuts & seeds45 g
  • red wine vinegarPantry30 ml
  • garlic powderSpices3 g
  • nutritional yeastPantry5 g
  • almond mealNuts & seeds100 g
  • salt (to taste)Spices3 g
  • water (adjust for texture)Other80 ml
  • almond milk (to loosen if needed)Beverages40 ml
  • parsley (chopped, for topping)Produce5 g

per serving

Nutrition

234kcal

Carbs
16 g
Proteins
8 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Stovetop
  • Saucepan
  • Blender
  • Tongs

step by step

Method

  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.
    Step 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.
    Step 2

  3. Cook the lentils

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

  5. Serve

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