Spicy Roasted Carrot Dip With Lentils (Vegan, Gluten-Free)

This flavorful carrot spread packs a kick and is perfect for serving as a vegan and gluten-free appetizer that will impress guests, or as a healthy snack at home. 

Made with roasted carrots, red bell pepper, red lentils, and spices, so much flavor packs into this easy recipe. Your guests will think you bought this dip at the store, when really you made it at home with only a few wholesome ingredients. It's great dipped with veggies or spread on a crostini. 

We spice things up with Ras El Hanout, a Moroccan spice commonly made with cumin, coriander, turmeric, cinnamon, black pepper - and more. It's a blend of earthy, spicy, smokey, and sweet. You can find it at your local Middle Eastern grocery store or speciality seasoning shop. Paired with acidity of lemon juice, fat from olive oil, and rich, cooked flavors from carrots and red pepper, this recipe is perfectly crafted. We add red lentils for a hearty texture and protein boost.

Blend these ingredients together and you're on your way to providing an impressive snack or appetizer! I like this best as a dip or spread on a gluten-free sourdough, especially sourdough from Bread SRSLY. Toast your Bread SRSLY in an oven to make the best gluten-free crostini.   

 

Total Time: 30 minutes
Gluten-Free, Vegan
Serves: about 20 

 

NUTRITION

  • Calories: 60 kcal
  • Fat: 4.7 g
  • Carbs: 3.7 g
  • Fiber: 1.2 g
  • Protein: 0.8 g
  • Sodium: ~130 mg

INGREDIENTS

  • 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

DIRECTIONS

  1. Preheat oven to 400°F. Toss carrots with Ras El Hanout, 1/2 teaspoon salt, cayenne, and 2 tablespoons olive oil.
  2. Place carrots 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.
  3. Slice off the top of the red bell pepper. Place 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.

 


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