Vegan Red Lentil Dip with Roasted Red Peppers

This creamy red lentil dip is a flavorful, nutrient-packed spread that's great for parties, snacking, or meal prep. Made with red lentils, roasted red peppers, and a dairy-free yogurt alternative, it's smooth, smoky, and satisfying. Whether you're searching for an allergy-friendly lentil dip for a crowd or an easy red lentil spread to keep in the fridge all week, this plant-based recipe delivers bold flavor and versatility.

(This post is sponsored by So Delicious®)

If you love hummus-style dips but want something a little different, this red lentil dip is a great alternative. Red lentils cook quickly and blend easily, making them ideal for creamy spreads like this one. So Delicious® Dairy Free Coconutmilk Yogurt Alternative makes this dip extra creamy. Roasted red peppers bring natural sweetness and depth, while smoked paprika and cumin add warmth.

Looking for another way to use red lentils? Try my Sweet Potato Lentil Curry with Spinach. You can also find more lentil recipes in my roundup of high-protein vegetarian meals.

Since this dip is dairy-free, gluten-free, and vegan, it fits many dietary needs and makes a convenient addition to your next appetizer board. You can also use it as a sandwich spread for a make-ahead weekday lunch.

Ingredients

This dip is made with simple pantry staples and fresh ingredients. You'll need red lentils (pre-cooked), roasted red bell peppers (roasted ahead or from a jar), and a container of plant dairy-free coconut yogurt alternative to create the creamy base.

I like So Delicious® Dairy Free Coconutmilk Yogurt Alternative because it's a convenient way to add creamy texture without dairy. Another reason I love So Delicious® is that, as a part of Danone North America, they're a Certified B Corporation®, which means they're dedicated to social and environmental sustainability. 

Substitutions

• Roasted red peppers: Use 1 ¼ cups drained jarred roasted red peppers if you don't want to roast your own.
• Yogurt: Use any plain dairy-free yogurt alternative (almond, soy, oat).
• Spices: Adjust or omit the cayenne if you prefer less heat.
• Lentils: Only red lentils will give the creamy texture in this dip. Other types won't blend the same way.
• Toppings: Skip or swap toppings based on what you have. Chopped parsley, dill, or scallions all work well.

Making Ahead and Storage

Another reason I love this lentil dip is that you can prep it ahead of time. Store the prepared dip in an airtight container in the refrigerator up to five days. Just stir and add the fresh toppings right before serving.

FAQ

📖 Recipe

Vegan Red Lentil Dip with Roasted Red Peppers

Stephanie McKercher, RDN

Red lentils and roasted red peppers come together in this smooth, smoky dip that's naturally vegan and gluten-free. Finished with a dollop of coconut yogurt alternative and your favorite herbs, it makes an easy yet impressive appetizer or snack.

No ratings yet

Print Recipe Save Recipe Saved! Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Appetizer, Snack

Cuisine dairy-free, gluten-free, Mediterranean, vegan

Servings 6

Equipment

• Food processor

Ingredients

  

1x2x3x

Dip:

• 2 red bell peppers
• 2 ¼ cups cooked red lentils
• 1 (5.3-ounce) container Plain So Delicious® Dairy Free Coconutmilk Yogurt Alternative
• 4 cloves garlic, peeled and smashed
• 2 tablespoons lemon juice (1 large)
• ½ teaspoon smoked paprika
• ½ teaspoon cumin
• ¼ teaspoon cayenne pepper (optional)
• Salt

Optional toppings:

• Plain So Delicious® Dairy Free Coconutmilk Yogurt Alternative
• Red lentils (cooked)
• Chopped cilantro
• Chopped chives
• Cracked pepper

Optional for serving:

• Crackers (or pita or sliced bread)
• Sliced raw vegetables (carrots, snow peas, bell peppers)
• Olives

Instructions

 

• Preheat oven to 400 degrees Fahrenheit and place red bell peppers on a rimmed baking sheet. Put baking sheet on the center rack of the oven and cook 25 minutes. Flip the peppers over and cook 25 additional minutes, or until they're soft and browned in places.
• Remove the peppers from the oven and allow them to cool on the countertop. Once they're cool enough to handle, remove the stems and seeds and slice the peppers into strips.
• Transfer roasted red peppers to a food processor container. Add in cooked red lentils, Plain So Delicious® Dairy Free Coconutmilk Yogurt Alternative, garlic, lemon juice, smoked paprika, cumin, cayenne pepper (if using), and salt.
• Cover and process on high 3 minutes, or until the mixture is smooth and creamy.
• Transfer to a serving bowl and top with additional Plain So Delicious® Dairy Free Coconutmilk Yogurt Alternative, additional red lentils, cilantro, chives, and cracked pepper if desired.
• Serve with crackers, pita, or sliced bread, raw vegetables (such as carrots, snow peas, and bell peppers), and olives if desired.

Notes

2 raw bell peppers yield 1 ¼ cups roasted red pepper strips. Substitute 1 ¼ cups drained roasted red peppers from a jar for the raw bell peppers (and skip roasting them in the oven) if desired.

 

Store dip in an airtight container in the refrigerator up to five days. Stir and add toppings immediately before serving.

Did you try this recipe?Please consider Leaving a Review!

Share this post: