Roast Capsicum And Red Lentil Dip |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
A mix of Mediterranean and Indian flavors which was quick to prepare. Ingredients:
1 cup dried red lentil |
1 red capsicum (bell pepper) |
1 shallot, diced |
1 1/2 teaspoons ground cinnamon |
1 teaspoon ground cumin |
1/2 teaspoon ground turmeric |
1/2 teaspoon ground coriander seed |
a pinch of chili powder |
a splash and a spray of olive oil |
1 3/4 cups water |
a few mint leaves, chopped finely |
Directions:
1. Rinse the lentils and pick out any stones.
2. Preheat your oven to aprox 220ºc/400ºF spray the whole capsicum with oil and place in a baking sheet to roast until the skin is darkened (aprox. 20min). Once the capsicum is done remove it to a bowl and cover with plastic wrap.
3. Meanwhile, dry toast the spices in a saucepan until fragrant. Add a splash of olive oil and saute until soft. Add the lentils and coat in spice mixture then cover with water and place on a gentle simmer with a lid half on for about 20 minutes. Try not to stir more than once or twice. After this time the majority of the lentils should be softened to almost a paste with a few chunky bit remaining.
4. Remove and discard the skins from the capsicums. Using the back of 2 forks pulling away from each other, shred the capsicums. Stir in the lentil mixture. Allow to cool, stir in the mint, then refrigerate.
5. This dip was served with crostini.
|
|