Go Back
+ servings
Green Lentil & Red Pepper Dip

Green Lentil & Red Bell Pepper Dip

Full of Plants
Savory red bell pepper and tomato dip flavored with garlic, balsamic vinegar, and mustard, and served with crunchy green lentils! A tasty and nutritious plant-based dip!
Servings 6 as an appetizer


  • 1/4 cup dry green lentils
  • 3/4 cup water
  • 2 tbsp oil
  • 2 shallots minced
  • 4 cloves of garlic minced
  • 4 medium tomatoes diced
  • 2 red bell peppers diced
  • 1 tsp salt
  • 2 tsp maple syrup
  • 2 tbsp tomato paste
  • 2 tbsp balsamic vinegar
  • 2 tsp yellow mustard
  • 2 tsp lime juice
  • 2 tsp nutritional yeast


  • Bring the 3/4 cup of water to a boil. Once boiling, add the green lentils and cook for 18-20 minutes, or until lentils are cooked but still slightly crunchy. Drain and set aside.
  • Heat the oil in a large non-stick skillet over medium heat. Once hot, add shallots and garlic, and sautée for 5 minutes. Next, add the diced tomatoes, red bell pepper, salt, and maple syrup. Cook for about 20 minutes. The tomatoes will first release juice and then will thicken.
  • Once there is no more juice and the tomatoes are cooked, add the maple syrup, tomato paste, and balsamic vinegar. Stir, and cook for another 3-5 minutes. Remove from heat and let cool 5 minutes.
  • Transfer the cooked tomatoes and red bell peppers to a food processor. Add the yellow mustard, lime juice, and nutritional yeast. Process for about 5-7 seconds, you don't want to process too much to keep some texture. Transfer to a bowl and add the cooked green lentils. Stir to combine and refrigerate for at least 3 hours.
  • Serve chilled with your favorite chips, or raw crunchy veggies! This dip will keep for up to 3 days in the refrigerator.
DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants