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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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