Roast capsicum and red lentil dip
From michellekoen 16 years agoIngredients
- 1 cup dried red lentil shopping list
- 1 red capsicum (bell pepper) shopping list
- 1 shallot, diced shopping list
- 1 1/2 teaspoons ground cinnamon shopping list
- 1 teaspoon ground cumin shopping list
- 1/2 teaspoon ground turmeric shopping list
- 1/2 teaspoon ground coriander seed shopping list
- a pinch of chili powder shopping list
- a splash and a spray of olive oil shopping list
- 1 3/4 cups water shopping list
- a few mint leaves, chopped finely shopping list
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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