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Snack

RED PEPPER & LENTIL DIP

prep
20 min
cook
45 min
serves
4
RED PEPPER & LENTIL DIP

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.

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