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Home Fry Pastas

Roast capsicum and red lentil dip Recipe

Ingredients

How to make it

  • Rinse the lentils and pick out any stones.
  • Preheat your oven to aprox 220ºc/400ºF spray the whole capsicum with oil and place in a baking sheet to roast until the skin is darkened (aprox. 20min). Once the capsicum is done remove it to a bowl and cover with plastic wrap.
  • Meanwhile, dry toast the spices in a saucepan until fragrant. Add a splash of olive oil and saute until soft. Add the lentils and coat in spice mixture then cover with water and place on a gentle simmer with a lid half on for about 20 minutes. Try not to stir more than once or twice. After this time the majority of the lentils should be softened to almost a paste with a few chunky bit remaining.
  • Remove and discard the skins from the capsicums. Using the back of 2 forks pulling away from each other, shred the capsicums. Stir in the lentil mixture. Allow to cool, stir in the mint, then refrigerate.
  • This dip was served with crostini.

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The Cook

michellekoen Adelaide, AU

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