May 14, 2014

Roasted Red Pepper Lentil Dip

Roasted Red Pepper Lentil Dip - The Sunday Table www.thesundaytable.com (7 of 7)The world is positively spinning around me. There’s something about the month of May that makes it all too apparent how unbelievably quickly the time is flying by. I’m just trying to hold on. At times it feels as though I don’t have time to sit still, to just breathe, my body and mind are in constant motion. A break is within view, I just have to hold on.

It’s about this time of year that I re-evaluate my goals and priorities. I check in on myself and see if I’m focusing my energy in the right places. When it’s all I can do to try and keep my head above water, it’d better be for the right reasons. I’m guilty of being over eager and taking on too much at once for fear of missing out. A dear friend always teases my days must run on a 36 hour cycle rather than 24 in order to fit so many things into one day. Perhaps it’s time I return to the 24-hour world.

Roasted Red Pepper Lentil Dip - The Sunday Table www.thesundaytable.com (1 of 7)

Roasted Red Pepper Lentil Dip

Prep Time

5 min

Cook Time

30 min

Serves

4

Author
A hummus-like red lentil dip with roasted red pepper.

Servings

Makesservings

Instructions

  1. Broil the red pepper on a baking sheet for 15 minutes, rotating every 3 minutes or so. You could also roast over a flame, or buy pre-roasted peppers in a jar.
  2. Meanwhile, soak the walnuts in a small bowl and the lentils in a separate bowl.
  3. Let the red pepper cool, then remove the charred skin, seeds and stem.
  4. Rinse the lentils and cook over high heat with 1 cup of water. Cook 15 minutes or until all of the water has been absorbed. You want the lentils soft but dry like paste.
  5. Drain the walnuts. Pulse the red pepper, walnuts, spices and garlic in a food processor until mostly smooth. Add the lentils and run until smooth.
  6. Transfer to a bowl and top with chopped walnuts and a drizzle of olive oil.

Ingredients

1
red pepper, roasted
¼ cup
red walnuts, soaked
½ cup
dry red lentils
1 cup
water
¾ tsp
salt
1 tsp
pepper
¼ tsp
paprika
1 tsp
cumin
2
cloves garlic
1 tbs
olive oil, to drizzle

2 Comments

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I really can't believe how fast this year is flying by. This dip looks like a wonderful snack to share with friends and slow down with.

May 17, 2014 at 11:15 am

Grace

Seriously, isn't it wild? Whew!

May 17, 2014 at 6:15 pm