Boekeloekoe pepper spread

Ingredients

½ sachet of the boekoeloekoe mix
2 peppers: red and/or yellow
2 tsp Italian or Provencal herbs
2 tsp (apple) vinegar or lemon juice
75 grams brown lentils (cooked, canned or glass)
Optional: 1 tbsp capers

Preparation method

Preheat the oven to 200 degrees. Remove the seeds from the peppers and cut into 8 segments. Place on a baking tray lined with baking paper/baking mat and sprinkle with a few drops of olive oil. Toss together and place in the oven for about 15-20 minutes. Dark colored edges are tasty, but don't let the skin burn.

Place the peppers together with the other ingredients in a food processor (or tall beaker with a hand blender) and process until a homogeneous, orange spread is formed. When adding capers, add a little less vinegar/lemon juice. If you like a smooth spread, let the machine run a little longer. Taste and season with salt and pepper to taste. Then place the spread in the refrigerator for at least 15 minutes before consuming it.

Delicious for dipping raw vegetables, on a sandwich or cracker. Store the spread in the refrigerator and use it within a few days. The spread also freezes well.

This boekoeloekoe recipe is prepared without cheese, milk and egg (vegan and lactose-free).

Tip: The peppers can also be prepared in the air fryer at 180 degrees/15 minutes.