Lentil and Red Bell Pepper Dip

Name: Lentil and Red Bell Pepper Dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: about 430 ml (1 3/4 cups)
Ingredients: 2 red bell peppers, seeded and diced; 3 cloves garlic, chopped; 2 tablespoons (30 ml) olive oil; 1 cup (250 ml) chicken broth; 1/2 cup (125 ml) red lentils, rinsed; 1 tablespoon (15 ml) lemon juice; Salt and pepper

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Preparation 15 min
Cooking 20 min
Chilling 1 h
Makes about 430 ml (1 3/4 cups)

Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

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Ingredients

- 2 red bell peppers, seeded and diced
- 3 cloves garlic, chopped
- 2 tablespoons (30 ml) olive oil
- 1 cup (250 ml) chicken broth
- 1/2 cup (125 ml) red lentils, rinsed
- 1 tablespoon (15 ml) lemon juice
- Salt and pepper

Preparation

- In a skillet over medium heat, soften the bell pepper and the garlic in the oil. Season with salt and pepper. Add the broth, lentils and lemon juice. Bring to a boil. Reduce the heat, cover and simmer until the lentils are tender, about 15 minutes. Purée in a food processor. Adjust the seasoning. Let cool. Cover and refrigerate until chilled.
- Serve as a dip with pita wedges (toasted or not) or crudités, or use in sandwiches.

Note from Ricardo

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Personal Note

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