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.
If you like, mix in a bit of vegetable stock and you'll have yourself a killer 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.
Red Lentil & Roasted Red Pepper Spread
- Prep Time: 3 mins
- Cook Time: 30 mins
- Total Time: 33 mins
- Yield: 6
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
- Pre-heat oven to 475 degrees.
- Place pepper on a shallow baking pan, bake in oven 30 to 40 minutes, until skin is charred, turning twice during roasting.
- 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.
- 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.
- 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.
- When lentils are tender, remove from heat and allow to cool slightly before adding to food processor or blender with the red pepper.
- Add in remaining ingredients and process until smooth.
- Taste and adjust seasoning as needed.
- 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
Mary Burris says
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
Thank you, I'm looking forward to making some new friends.
Celeste says
Thanks Michelle, let me know how you like it.
Tonya says
Bold and zesty! I like! This would pair well with the veggie wrap.
Celeste says
Yes indeed, I made one and Oh my, it was soooo good!