Time: 30 mins. Servings: 2
Ingredients
- 4 red bell peppers
- 2 tablespoons Organic Hemp Hearts – Manitoba Harvest
- 4 garlic cloves, whole
- 1 tablespoon harissa seasoning powder
- 3 cups vegetable broth, divided
- ½ cup Organic Hemp Hearts – Manitoba Harvest + more for garnish
- 1 tablespoon apple cider vinegar
- ½ teaspoon sea salt
- ½ cup green lentils
- 2 tablespoons parsley, chopped
Instructions
- Preheat the oven 450°F (rack 4 inches from top).
- Cut peppers in half, remove seeds. Place cut-side down on foil-lined sheet. Roast 30-40 minutes.
- Sauté oil and garlic until tender, 5 minutes. Add harissa, sauté 1-2 minutes.
- Blend Hemp Hearts and ½ cup broth smooth. Reserve 2 tbsp. for garnish.
- Place peppers in a paper bag, steam for 10 minutes; peel skins.
- Add peppers, garlic mixture, remaining broth, ACV and salt to the blender. Blend smooth.
- Bring to a boil; add lentils. Simmer for 30 minutes until tender.
- Serve topped with hemp cream, parsley, and Hemp Hearts.
