Red Lentil Dip
- 1 cup dried red lentils
- 3 cups vegetable broth (homemade or bought)
- 1 clove garlic, crushed
- 1 large tomato, chopped
- 1 red bell pepper, roasted and chopped
- Salt and pepper
- Freshly chopped parsley
In a saucepan, cook the red lentils in the broth until soft and mushy.
Place the lentils in a food processor, together with the garlic, tomato and red bell pepper and season. Process until smooth. Arrange on a plate, sprinkle with parsley and serve with whole wheat crackers, rice crackers or crusty bread.
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