2 red bell peppers, seeded and diced

3 cloves garlic, chopped

2 tablespoons (30 ml) olive oil

1 cup (250 ml) chicken broth

1/2 cup (125 ml) red lentils, rinsed

1 tablespoon (15 ml) lemon juice

Salt and pepper

In a skillet over medium heat, soften the bell pepper and the garlic in the oil. Season with salt and pepper. Add the broth, lentils and lemon juice. Bring to a boil. Reduce the heat, cover and simmer until the lentils are tender, about 15 minutes. Purée in a food processor. Adjust the seasoning. Let cool. Cover and refrigerate until chilled.

Serve as a dip with pita wedges (toasted or not) or crudités, or use in sandwiches.

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