Recipe

Roast Capsicum And Red Lentil Dip Recipe

	Michellekoen / All my dishes 2 years, 2 months ago A mix of Mediterranean and Indian flavors which was quick to prepare. Prep:20m Cook:20m Servings:8	Michellekoe
	lentils capsicum bellpepper dip quick antipasto cheap

Does this look good? Yeah! / Nope

Fans

invisiblec

Ingredients

1 cup dried red lentil

1 red capsicum (bell pepper)

1 shallot, diced

1 1/2 teaspoons ground cinnamon

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/2 teaspoon ground coriander seed

a pinch of chili powder

a splash and a spray of olive oil

1 3/4 cups water

a few mint leaves, chopped finely

Directions

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.

Recent Gawkers