Lentil and red pepper dip

420 gram(s) Woolworths Select Lentils - No Added Salt (tinned, drained - 420g tin=4 serves of 63g) (by PHRASER)
1 cup dried black currants (by KIVSA29)
2 serving Red Bell Pepper (one medium pepper)
5 tbsp, drained Capers, canned
3 serving Green Onion (fresh-1 stalk)
2 1tsp Olive Oil
2 tbsp (C) Vinegar, Red Wine (Gr Value)
1 serving Lemon, fresh squeezed, juice of one whole lemon
2 tsp Cumin - ground (1 tsp) (by INFORM555)
2 tsp Curry powder
0.25 tbsp ground corriander (by CRUZIN2LOSE)
1 tbsp Maple Syrup
0.10 tsp Salt (table) (by CYNDYY1)
0.30 tbsp Ground tumeric (by SUPERSNAZZ)

serve with Scoops, or lentil crackers.

Drain lentil, place in large bowl. Add currants. Finely dice red peppers and green onions, add to bowl. Drain capers and add to bowl.
Whisk together remaining ingredients, pour over lentil mixture and toss well. Let sit for at least two hours and preferably over night.

Serving Size: approx 16 servings, but it's a dip, so hard to say

Number of Servings: 16

Recipe submitted by SparkPeople user CATH2019.