Total Time: 30 minutes

This flavorful carrot spread packs a kick, and is perfect for serving alongside toasted Bread SRSLY crostini!


3 cups carrots, chopped (about 9 small carrots)

1 red bell pepper

1/4 cup + 2 tablespoons olive oil

1/2 cup red lentils, cooked

1 teaspoon Ras El Hanout

2 cloves garlic

1 teaspoon salt

juice of 1/2 lemon

1/8 teaspoon cayenne

optional: 1/2 tablespoon tahini

Toasted Bread SRSLY sourdough, for crostini


Preheat oven to 400°F. Toss carrots with Ras El Hanout, 1/2 teaspoon salt, cayenne, and 2 tablespoons olive oil. Place them and the whole bell pepper on a baking sheet, with the larger carrot pieces along the perimeter of the pan, and roast for about 20 minutes. If not already prepared, cook red lentils during this time.

Remove the top of the pepper, them combine the roasted pepper and carrots with the remaining olive oil, garlic, lentils, salt, lemon juice, and optional tahini in a blender. Blend until smooth and serve with toasted sourdough crostini.