Lentil & Roasted Pepper Dip Recipe

Ingredients

• 2 red or orange bell peppers
• 1 Tbsp (15 mL) canola oil
• 3/4 tsp (4 mL) salt, divided
• 1/2 cup (125 mL) split red lentils
• 1 1/2 cups (375 mL) water
• 1 garlic clove, peeled
• 1/4 cup (60 mL) lemon juice
• 3 Tbsp (45 mL) tahini (or natural nut butter)