Lentil and Red Bell Pepper Dip
Lentil and Red Bell Pepper Dip
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
Instructions
- 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.
Lentil and Red Bell Pepper Dip