Red Lentils Dips
Roasted Red Pepper Dip & Black Olive Rosemary Dip, these creamy satisfying vegan dips are better than they sound and they sound good.
Roasting red peppers is very simple. I won’t show it here but please click this link to see how. My chef husband who creates the Cookin’ It Easy blog has been kind enough to keep making ingredients and I keep finding fun ways to use them. He has done the balsamic reduction, the roast garlic I use and he created this Roasted Red Pepper for my dip. I have been making this roast red pepper lentil dip for years, getting amazing compliments on it and decided to share it. I’ve brought this to family pot lucks and as a guest contribution for an appetizer dish when asked over for meals (this is rare!)
It’s a very easy recipe. All the preparation pieces are easy and the actual making of it is easy.
- Roast your red peppers, Cookin’ It Easy has a simple video showing how to do it.
- Cook your red lentils, it is like cooking rice and the beauty of red lentils is they don’t need to soak before you cook them.
- Collect your rosemary and chop it up (or ask your chef husband to do it).
- Find your favourite black olives.
We cooled the lentils, then divided the lentils into two. Each style of lentil dip was blasted up in the food processor by placing all ingredients in a food processor or blender and blend it together. Voila, roast red pepper and black olive dips.
I served these red lentil dips on our french baguettes, we also used them on burgers instead of mayo or ketchup, we used the dips for vegetables and with crackers, you’ll also see them mixed together in butter lettuce cups; with these dips there are no bad choices.
Red Lentil Dips
Equipment
- food processor or blender
- measuring spoons
- sauce pan
- measuring cups
Ingredients
Cooking the red lentils
- 1 cup red lentils
- 1 ½ cup water
Roasted Red Pepper Dip
- ½ each of cooked lentils from above
- 1 ½ each roasted red peppers, Cookin it easy recipe
- 1 tbsp roasted pepper juice, liquid from the peppers
- ⅛ tsp black pepper
- 1 ½ tsp salt
- 8 each hot banana peppers or 1 tsp apple cider vinegar
Black Olive & Rosemary Dip
- ½ each of cooked lentils from above
- 100 ml black olives, with juice
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp rosemary, we used fresh chopped
Instructions
Cook your lentils
- Add 1 cup of red lentils to a sauce pan
- Add 1 ½ cups of water
- Bring to a boil, cover and turn down to a simmer for 15 minutes.Take off the heat and stir.
- Lentils should look lighter, bigger and the liquid should be cooked out, if the lentils are sticking to the bottom, add a tbsp of water, stir and cover. Let lentils rest for 5 minutes.Transfer to a different container and cool in refrigerator
Making Dips
- Assemble ingredients and food processor.Divide lentils in half
Roasted Red Pepper Dip
- Add lentils, roasted peppers, pepper juice, hot banana peppers if you are using them (if not, use 1 tsp of apple cider vinegar), black pepper and salt
- Pulse to keep the ingredients moving, puree until smooth.
Black olive & Rosemary
- Add lentils, olives and liquid, salt, black pepper and rosemary
- Pulse to keep the ingredients moving, puree until smooth.
