Roasted peppers with lentil dip
Sweet roasted peppers with a creamy red lentil dip, a protein-rich side dish for Phase 3.
With these roasted peppers and lentil dip, sweet and savoury come together beautifully. The pepper strips are roasted in the oven until sweet and soft, whilst red lentils with garlic, cumin and lemon are puréed into a creamy dip. A dollop of lean quark makes the dip extra creamy and protein-rich, for a side dish that makes an impression.
In Phase 3, this dish is well balanced: the red lentils provide plant-based protein together with complete carbohydrates and fibre, and the quark adds another layer of protein. That combination works excellently with a protein diet, because the fibre and protein together create long-lasting satiety whilst the carbohydrates provide energy. So you stay satisfied between meals.
Lovely with a grilled chicken thigh, roasted vegetables or as a warm side dish next to couscous.
Zo maak je het
- Roast the pepper strips for twenty minutes in an oven at 200 degrees.
- Cook the lentils for fifteen minutes until tender and drain.
- Blend the lentils with garlic, cumin and lemon juice.
- Stir in the quark until you have a creamy dip.
- Season with salt and pepper and serve with the warm pepper.
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