Roasted Red Pepper Lentil Dip

So it’s football season again! Every year, I try to come up with some tasty vegan snacks to serve or bring to parties. You may have noticed that I’ve been on a cashew cream kick lately, so naturally, this dip includes cashew cream. I used pre-cooked  brown lentils I found at Whole Foods from a company named Melissa’s Steamed Lentils. The combination of roasted red pepper, lentils, and garlic is absolutely delicious. You can serve it with your favorite raw vegetable, vegetable chips, or pita chips. This dip is great to make ahead and can be stored in the fridge for up to 5 days. You’ll need two hours to soak the cashews for the cashew cream sauce. You can refer to the recipe for cashew cream sauce here.

This dip can be stored in the fridge for 5 days

Roasted Red Pepper Lentil Dip

  • Servings: serves 6 to 8
  • Difficulty: medium
  • Print


  • 1/2 cup cashew cream sauce (add more or less for desired thickness)
  • 2 cups cooked lentils (such as Melissa’s Steamed Lentils)
  • 1 16 oz jar roasted red peppers
  • 2 cloves garlic
  • 2 tbs lemon juice
  • salt to taste
  • 1/2 tbs olive oil
  • 2 tbs chopped chives


Place all ingredients in high powered blender and blend until smooth. Top with chopped chives. Serve with your favorite chip or raw vegetables. Can be stored in an airtight container for up to 5 days.

Nutrition Information:

  • Approximate Calories for 1/6 of dip: 97 cal


Go Blue!

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