Lentils And Red Pepper Dip Recipes

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MEDITERRANEAN STYLE ROASTED RED PEPPER AND LENTIL SALAD



Mediterranean Style Roasted Red Pepper and Lentil Salad image

A perfect summer salad to share with friends and family over a picnic or for dinner. This whole food lentil salad recipe is super easy to make, plus it's vegan-friendly!

Provided by Pooja Mottl

Categories     Salad     Beans     Lentil Salad Recipes

Time 1h30m

Yield 4

Number Of Ingredients 18

1 ½ large red bell peppers, halved and seeded
1 tablespoon extra virgin olive oil
1 cup French green lentils
3 cups cold water
1 pinch sea salt
1 small onion, finely diced
2 stalks celery, finely diced
2 carrots, peeled and finely diced
½ cup finely chopped flat-leaf parsley
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
2 small shallots, coarsely chopped
½ teaspoon sea salt
5 tablespoons fresh lemon juice
1 ½ tablespoons white wine vinegar
1 ½ tablespoons balsamic vinegar
½ cup extra-virgin olive oil

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Toss red pepper halves with 1 tablespoon of olive oil. Place them on a baking sheet and roast until the peppers are very soft and crisp at the edges, about 20 minutes. Allow peppers to cool, then dice into 1/4-inch cubes. Set aside in a large mixing bowl.
  • Combine lentils and cold water in a saucepan and bring to a boil over high heat. Reduce the heat to low, add a pinch of salt, and simmer, covered, until the lentils are just tender to the bite, about 20 minutes. Remove from heat, drain, and cool. Transfer cooled lentils to the mixing bowl.
  • Gently mix in the onion, celery, carrots, and parsley. Add 1/2 teaspoon sea salt and freshly ground pepper.
  • Combine the Dijon mustard, chopped shallots, 1/2 teaspoon sea salt, lemon juice, white wine vinegar, and balsamic vinegar in a blender. Blend on High for 10 seconds. Gradually add olive oil and blend again until the dressing is fully emulsified and smooth. Pour 1/2 cup dressing over lentils and stir gently with a wooden spoon. Taste the salad and add remaining dressing if desired.

Nutrition Facts : Calories 479.5 calories, Carbohydrate 37.5 g, Fat 32.2 g, Fiber 12.1 g, Protein 12 g, SaturatedFat 4.5 g, Sodium 673 mg, Sugar 8.9 g

RED LENTIL DIP



Red Lentil Dip image

Provided by Molly O'Neill

Categories     appetizer

Time 1h

Yield Four cups

Number Of Ingredients 9

1 pound dried red lentils
6 cups water
16 cloves roasted garlic, peeled
1 tablespoon olive oil
4 teaspoons lemon juice
1 1/2 teaspoons ground cumin
1 tablespoon salt
Freshly ground pepper to taste
2 tablespoons minced parsley

Steps:

  • Place lentils and water in a large saucepan. Bring to a boil. Reduce to a simmer. Cook, stirring occasionally, until the lentils are very soft, about 45 minutes. Drain through a fine-mesh sieve until mixture is thick but not dry.
  • Place the lentils in a food processor. Process until smooth. Add the remaining ingredients except the parsley. Process until smooth. Serve with crackers, and garnish with parsley.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 2 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 0 grams, Sodium 574 milligrams, Sugar 1 gram

LENTILS AND RED PEPPER DIP



Lentils and Red Pepper Dip image

Make and share this Lentils and Red Pepper Dip recipe from Food.com.

Provided by Boomette

Categories     Spreads

Time 35m

Yield 1 3/4 cup

Number Of Ingredients 7

2 red bell peppers, seeded and diced
3 garlic cloves, chopped
2 tablespoons olive oil
1 cup chicken stock
1/2 cup red lentil, rinsed
1 tablespoon lemon juice
salt and pepper

Steps:

  • In a skillet, softened bell peppers and garlic in oil. Add salt and pepper. Add chicken stock, lentils and lemon juice. Bring to boil. Cover and let simmer about 15 minutes or until lentils are tender.
  • In a food processor, reduce in a creamy puree. Adjust seasoning. Let cool. Cover and refrigerate until cold.
  • Serve as a dip with grilled pita bread, veggies or as a garnish for sandwiches.

Nutrition Facts : Calories 426.8, Fat 18.7, SaturatedFat 2.8, Cholesterol 4.1, Sodium 206.7, Carbohydrate 47.8, Fiber 8.9, Sugar 8.2, Protein 18.9

SPICED RED LENTIL DIP WITH PITA CRISPS



Spiced Red Lentil Dip With Pita Crisps image

Make and share this Spiced Red Lentil Dip With Pita Crisps recipe from Food.com.

Provided by dicentra

Categories     Lentil

Time 20m

Yield 10 serving(s)

Number Of Ingredients 17

1 cup dried small red lentil
1 bay leaf
1 tablespoon olive oil
1 cup finely chopped onion
2 tablespoons pine nuts
1 tablespoon tomato paste
1 teaspoon fine sea salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground caraway seed
1/8 teaspoon ground red pepper
3 garlic cloves, minced
3 tablespoons fresh lemon juice
4 (6 inch) pita bread, each cut into 5 wedges
cooking spray
1/8 teaspoon fine sea salt
1/8 teaspoon fresh ground black pepper

Steps:

  • Preheat oven to 350°.
  • To prepare dip, place lentils and bay leaf in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil. Cover, reduce heat, and simmer 8 minutes or until tender. Drain well. Discard bay leaf.
  • Heat oil in a small nonstick skillet over medium-high heat. Add onion and nuts; saute 5 minutes or until nuts are lightly browned.
  • Stir in tomato paste and next 6 ingredients (tomato paste through garlic); cook 5 minutes, stirring occasionally.
  • Stir in juice. Combine lentils and onion mixture in a food processor; process until smooth.
  • To prepare pita crisps, coat 1 side of each pita wedge with cooking spray; sprinkle wedges evenly with 1/8 teaspoon salt and black pepper.
  • Arrange wedges in a single layer on a baking sheet. Bake at 350° for 20 minutes or until golden.

LENTIL AND RED PEPPER FRITTATA



Lentil and Red Pepper Frittata image

Yield Serves 6

Number Of Ingredients 7

2/3 cup lentils, picked over and rinsed
3 red bell peppers, sliced
1 large garlic clove, minced
2 tablespoons unsalted butter
12 large eggs
1/4 cup finely chopped fresh parsley leaves
1 1/2 cups coarsely grated Gruyère cheese (about 6 ounces)

Steps:

  • Add lentils to a large saucepan of salted water and bring water to a boil. Cook lentils at a bare simmer until tender, about 15 to 20 minutes.
  • While lentils are cooking, in a large skillet cook bell peppers and garlic in butter over moderate heat, stirring, until peppers are softened. Remove skillet from heat and stir in lentils, drained well, and salt and pepper to taste.
  • Preheat oven to 375°F.
  • In a large bowl whisk together eggs and parsley. Spread lentil mixture in a buttered 6- by 8-cup gratin dish and pour egg mixture over it. Shake dish gently to distribute eggs evenly and top with Gruyère. Bake frittata in middle of oven until puffed, golden, and just set in middle, about 30 to 35 minutes.
  • Serve hot or at room temperature, cut into wedges.

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