A spicy, protein-packed dip perfect for an appetizer or a spread on your favorite sandwich.

Roasted Red Pepper Lentil Dip [Vegan, Gluten-Free]





  • 2 large red peppers
  • 1/2 cup red lentils
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 2 – 3 teaspoons harissa paste (depending on how spicy you like it)
  • 1/2 tablespoon tomato paste
  • 1 teaspoon salt
  • Pomegranate seeds to top (optional)


  1. Turn on the broiler, and put the peppers in the oven on a baking tray.
  2. Rotate occasionally until fairly dark all over, then remove with tongs to a bowl and cover so they can steam. After 30 minutes you can peel the skins off and remove the seeds, then set aside.
  3. Rinse the red lentils, then add to a small pot with 1 cup of water. Bring to a boil then simmer covered for 12-15 minutes until mushy (if there is extra liquid just continue cooking for a few minutes with the lid off).
  4. Allow to cool slightly, then blend in the food processor with peppers, tahini, olive oil, lemon juice, harissa, and tomato paste. Taste for additional salt and pepper.

Nutritional Information

Total Calories: 945 | Total Carbs: 101 g | Total Fat: 47 g | Total Protein: 36 g | Total Sodium: 113 mg | Total Sugar: 24 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.