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Red Pepper Lentil Dip

This Little Goat went to India
  • This Little Goat went to India


2 cups dip (4-6 side servings)


1 hour (includes chilling time)

active time

15 minutes


1/2 cup uncooked red lentils

Kosher salt 

2 red bell peppers

2 cloves garlic, minced 

2 Tbsp tahini

1 Tbsp fresh lemon juice

1 Tbsp white wine vinegar 

3/4 tsp This Little Goat went to India

2-4 tsp extra virgin olive oil 

Crumbed feta and chopped dill, to garnish 


Bring 1 cup of water and ½ tsp salt to a rolling boil. Once boiling, add in your lentils and reduce the heat to a simmer. Let simmer for about 10 minutes, until the water has evaporated and lentils are tender.

Meanwhile, char your red peppers right over the burners of your gas stovetop: Heat your burners to high heat and carefully place the peppers directly over the open flames. Cooked until well charred on all sides, about 5 minutes per side.

Alternatively, broil your peppers in the oven: Turn your oven to broil. Place peppers on a rimmed baking sheet and drizzle with a canola oil. Broil on the upper oven rack for about 5 minutes, until well charred. Flip, using tongs, and continue broiling until charred on the other side, about 5 minutes more. 

Immediately transfer blackened peppers to a bowl and wrap tightly with plastic wrap, allowing them to steam. Once peppers are cool enough to handle, peel away the charred skin, remove the stems and seeds and roughly chop.

Transfer roasted red peppers to the bowl of a food processor. Add in the cooked lentils, garlic, tahini, lemon juice, vinegar, India spice and salt. With the motor running, slowly drizzle in the olive oil. Continue blending, adding more oil as necessary, until dip reaches desired smooth and creamy consistency.

Refrigerate for at least 30 minutes before serving (the dip will thicken as it sits). Transfer to a serving bowl and top with crumbled feta, chopped dill and a drizzle of olive oil.

Serve with pita, crackers, or your favorite crunchy veggies!

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