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Red Lentil & Roasted Red Pepper Spread

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Units Scale
  • 1 1/2 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 1/2 tablespoons sriracha sauce
  • sea salt to taste


  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.


  • Serving Size: 1/2 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