Lentils and Red Pepper Dip
Creamy, smoky, and packed with plant-based protein, this Lentils and Red Pepper Dip is a flavor-packed twist on traditional spreads. Made with tender red lentils, naturally sweet roasted red peppers, and bold spices like smoked paprika and cumin, this velvety dip is as nutritious as it is delicious. Brightened with a splash of fresh lemon juice and enriched with extra virgin olive oil, it delivers a perfect balance of zest and richness. Ready in just 30 minutes, this versatile dip is perfect for pairing with pita bread, crackers, or veggie sticks, and it also doubles as a savory spread for sandwiches and wraps. Whether you're hosting a party or whipping up a healthy snack, this vibrant, smoky dip is sure to steal the show!
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Recipe Information
Ingredients
- 1 cup red lentils
- 3 cups water
- 2 large roasted red peppers
- 2 pieces garlic cloves
- 2 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (optional, for garnish)
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear.
In a medium saucepan, combine the rinsed lentils and 3 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 15-20 minutes, or until the lentils are soft and tender. Drain any excess water and set aside to cool slightly.
While the lentils are cooking, prepare the roasted red peppers. If using store-bought roasted red peppers, drain them well. If roasting fresh red peppers, place them directly over a gas flame or under a broiler, turning occasionally, until the skin is charred and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skin, remove the seeds, and set aside.
In a food processor or blender, combine the cooked lentils, roasted red peppers, garlic cloves, lemon juice, olive oil, smoked paprika, cumin, salt, and black pepper.
Blend the mixture until smooth and creamy. Pause occasionally to scrape down the sides of the processor with a spatula to ensure even blending.
Taste the dip and adjust seasoning as needed. Add more lemon juice for brightness, smoked paprika for depth, or olive oil for richness.
Transfer the dip to a serving bowl and, if desired, garnish with chopped parsley for a fresh finish.
Serve the Lentils and Red Pepper Dip with pita bread, vegetable sticks, crackers, or as a spread in sandwiches and wraps.
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2393 mg | 104% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 4.5 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1245 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
