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    Home » Recipes » Sandwiches

    Red Lentil & Roasted Red Pepper Spread

    Mar 17, 2015 ·

    Jump to Recipe·Print Recipe

    Titled-Red-Lentil-&-Roasted-Red-Pepper-Sauce

    Smooth, creamy with a bit of spice, and if you aren't careful, you'll find yourself eating the whole bowl by yourself.

    It's super easy to make and that's a good thing, because once you make it for a crowd, it'll be gone before you know it.  Served up with a side of veggies and crackers, it makes a perfect afternoon snack or if you're like me, it may end up being your dinner some nights.  Only 7 ingredients, and if you opt out of the optional ingredient, make it 6.

    Above-Red-Lentil-&-Roasted-Red-Pepper-Sauce

    If you like, mix in a bit of vegetable stock and you'll have yourself a killer soup.

    Red-Lentil-and-Roasted-Red-Pepper-Soup

     

    Or you can use as a spread on wraps, sandwiches, or pasta - One spread, endless possibilities!

    If you make this recipe, I would love to know how you use it, I'm always open to new ideas.

    Roasted-Red-Pepper-Veggie-Wrap

    Print
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    Red Lentil & Roasted Red Pepper Spread

    • Author: Celeste @TheWholeServing
    • Prep Time: 3 mins
    • Cook Time: 30 mins
    • Total Time: 33 mins
    • Yield: 6 1x
    Print Recipe
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    Ingredients

    Units Scale
    • 1 ½ cup uncooked red lentils
    • 1 large red pepper
    • 3 to 4 cloves of garlic
    • 1 tablespoons of fresh lemon juice
    • 1 tablespoon of tahini (optional)
    • 1 ½ tablespoons sriracha sauce
    • sea salt to taste

    Instructions

    1. Pre-heat oven to 475 degrees.
    2. Place pepper on a shallow baking pan, bake in oven 30 to 40 minutes, until skin is charred, turning twice during roasting.
    3. While the red pepper is roasting, bring 2 cups of water to a boil in stock pot. Add lentils to pot and reduce heat to simmer and cook 25 to 30 minutes.
    4. Add water as needed to make sure lentils don't burn. Should be barely covered with liquid, not too much water and stir occasionally to avoid sticking.
    5. While lentils continue to cook, check the pepper, when done, remove from oven and place in a paper bag or wrap in aluminum foil. When cool enough to handle, remove skin and stems and place in food processor of blender.
    6. When lentils are tender, remove from heat and allow to cool slightly before adding to food processor or blender with the red pepper.
    7. Add in remaining ingredients and process until smooth.
    8. Taste and adjust seasoning as needed.
    9. Transfer to serving bowl, add veggies, crackers and serve.


    Nutrition

    • Serving Size: ½ cup
    • Calories: 181
    • Sugar: 2.3
    • Sodium: 162.8
    • Fat: 0.6
    • Saturated Fat: 0.1
    • Carbohydrates: 33
    • Fiber: 5.8
    • Protein: 12.2
    • Cholesterol: 0

    Did you make this recipe?

    Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

     

    Full-Bowl-of-Red-Lentil-&-Roasted-Red-Pepper-Sauce

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      4 Quick and Simple Avocado Toast Recipes
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    About Celeste

    Reader Interactions

    Comments

    1. Tonya says

      March 21, 2015 at 6:31 am

      Bold and zesty! I like! This would pair well with the veggie wrap.

      • Celeste says

        March 24, 2015 at 9:11 pm

        Yes indeed, I made one and Oh my, it was soooo good!

    2. Celeste says

      March 24, 2015 at 9:10 pm

      Thanks Michelle, let me know how you like it.

    3. Mary Burris says

      April 01, 2015 at 1:59 am

      Sounds wonderful! I'll have to give it a try! Thanks for Hosting at the Oh My Heartsie Girl Wordless Wednesday! I look forward to seeing you again next week!
      Mary
      Jingle Jangle Jungle

      • Celeste says

        April 01, 2015 at 7:26 pm

        Thank you, I'm looking forward to making some new friends.

    Trackbacks

    1. Λαχταριστό αφιέρωμα στα ντιπ κ τα χούμους- Dip & hummus roundup - The Veggie Sisters says:
      at

      […] RED LENTIL & ROASTED RED PEPPER SPREAD via The Whole Serving – άλειμμα από κόκκινες φακές κ ψητή κόκκινη πιπεριά […]

    2. Dip & hummus roundup - The Veggie Sisters says:
      at

      […] RED LENTIL & ROASTED RED PEPPER SPREAD via The Whole Serving – άλειμμα από κόκκινες φακές κ ψητή κόκκινη πιπεριά […]

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    I’m Celeste the content creator, recipe developer, and food photographer here at The Whole Serving. I’ve been blogging for over ten years and I absolutely love creating and photographing tasty recipes.

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    This website is for informational and entertainment purposes only. I am not a trained medical professional or nutritionist. I'm only sharing what has worked for me. Always check with a healthcare professional before making any changes to your diet or exercise program.

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