Method:
-
Preheat oven 180 degrees and place red peppers on a baking sheet and cook for 25 minutes until soft and brown in some places.
-
Remove the peppers from the oven and allow to cool.
-
Transfer the roasted peppers to a food processor. Add in cooked lentils, yogurt, harissa paste, sundried tomatoes, walnuts and salt and pepper. Process until mixture is smooth and creamy.
-
Transfer to a serving bowl and serve with sliced bread and olive oil if desired.
