Vegetarian

Lentil and red pepper dip is for Snack.

Lentil and red pepper dip takes 10 minutes to prepare.

Lentil and red pepper dip takes several minutes to cook.

Lentil and red pepper dip makes 16 servings.

The ingredients for Lentil and red pepper dip are:

420 gram(s) Woolworths Select Lentils - No Added Salt (tinned, drained - 420g tin=4 serves of 63g) (by PHRASER)
1 cup dried black currants (by KIVSA29)
2 serving Red Bell Pepper (one medium pepper)
5 tbsp, drained Capers, canned
3 serving Green Onion (fresh-1 stalk)
2 1tsp Olive Oil
2 tbsp (C) Vinegar, Red Wine (Gr Value)
1 serving Lemon, fresh squeezed, juice of one whole lemon
2 tsp Cumin - ground (1 tsp) (by INFORM555)
2 tsp Curry powder
0.25 tbsp ground corriander (by CRUZIN2LOSE)
1 tbsp Maple Syrup
0.10 tsp Salt (table) (by CYNDYY1)
0.30 tbsp Ground tumeric (by SUPERSNAZZ)

Here is how you make Lentil and red pepper dip:

Drain lentil, place in large bowl. Add currants. Finely dice red peppers and green onions, add to bowl. Drain capers and add to bowl.Whisk together remaining ingredients, pour over lentil mixture and toss well. Let sit for at least two hours and preferably over night.Serving Size: approx 16 servings, but it's a dip, so hard to sayNumber of Servings: 16Recipe submitted by SparkPeople user CATH2019.

The nutritional information for Lentil and red pepper dip is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 69.3

• Total Fat: 1.1 g
• Cholesterol: 0.0 mg
• Sodium: 97.4 mg
• Total Carbs: 12.9 g
• Dietary Fiber: 1.6 g
• Protein: 2.9 g

The dietary needs meet for Lentil and red pepper dip is Vegetarian