Snack

Red Pepper & Lentil Dip

Prep
20 min
Cook
45 mins
Serves
4

Method

  1. Preheat oven 180 degrees and place red peppers on a baking sheet and cook for 25 minutes until soft and brown in some places.
  2. Remove the peppers from the oven and allow to cool.
  3. 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.
  4. Transfer to a serving bowl and serve with sliced bread and olive oil if desired.

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Ingredients

2 Red Peppers
1 tbsp Olive Oil
3 tbsp The Coconut Collab Natural Coconut Yogurt
2 Sundried Tomatoes
1 tbsp Harissa Paste
150g Puy Lentils (cooked)
Handful of walnuts
Pinch of salt & pepper
Optional Toppings
Chopped Coriander
Olive Oil

The Coconut Collab Natural Yoghurt

Natural

Thick and Creamy

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