Roasted Red Pepper Lentil Dip

Roasted Red Pepper Lentil Dip

(Yield: 4 servings. Serving Size: ¼ cup dip)

Transform your snack routine with this vibrant, GLP-1 friendly roasted red pepper lentil dip. A velvety, smoke-infused dip engineered to bring bold Mediterranean flavor to your high-fiber meal plan. Nutrient-dense cooked lentils are whipped with sweet roasted red peppers, nonfat Greek yogurt, zesty lemon, garlic, and warm spices for a silky, hummus-style spread that turns raw vegetables into a crave-able feast.

Lentils act as a powerhouse base, delivering a potent blend of plant protein and slow-digesting prebiotic fiber. This combination stabilizes blood glucose, feeds beneficial gut bacteria, and extends gastric pacing to keep hunger cues completely quiet between meals. A touch of Greek yogurt enhances the rich, whipped texture while adding high-density protein without heavy saturated fats, making it an effortless, gut-healthy centerpiece for low-glycemic grazing.

Ingredients

  • 1 Cup Cooked Lentils
  • ½ Cup Roasted Red Peppers, Drained
  • ¼ Cup Nonfat Plain Greek Yogurt
  • 1 tbsp. Lemon Juice
  • 1 Clove Garlic
  • 1 tbsp. Olive Oil
  • ½ tsp. Cumin
  • ½ tsp. Smoked Paprika
  • Salt and Pepper, to taste

Preparation

Step 1

Add lentils, roasted red peppers, Greek yogurt, lemon juice, garlic, olive oil, cumin, smoked paprika, salt, and pepper to a food processor.

Step 2

Blend until smooth and creamy.

Step 3

Taste and adjust seasoning as desired.

Step 4

Refrigerate for at least 30 minutes before serving.

 

Serving Suggestions
Serve with:

● Cucumber slices

● Bell peppers

● Carrots

● Seed crackers

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