Total Time: 25-50 minutes
Yield: 10 (¼-cup) servings
Boil 2 cups of water. Add lentils and 1 teaspoon of sea salt. Reduce heat to low, and cover. Simmer until all of the liquid has been absorbed, about 15 minutes. Let mixture cool.
Place cooked lentils, garlic, and tahini in the bowl of a food processor and pulse 10 times.
Add olive oil, lemon juice, remaining sea salt, cumin, and black pepper. Blend for 30 seconds. Scrape down the sides of the bowl and blend until smooth. Add diced or jarred roasted red pepper and blend until smooth. Serve or refrigerate in an airtight container for up to 1 week.
Preheat oven to 450°F. Rub pepper with oil, and place on a sheet pan. Roast in the oven for 30 minutes or until skin blisters and blackens. Place pepper in a bowl, and cover with plastic wrap until cool. Remove skin, ribs, and seeds. Dice into bite-sized pieces.
Red lentils are packed with protein and are easy to digest. Petite red lentils do not need to be presoaked and are quick cooking.
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