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Directions
Rinse the lentils and put into a saucepan with the garlic and bay leaf. Cover with water, bring to the boil, then simmer until the lentils are soft, about 20 to 25 minutes. Drain through a sieve for at least 15 minutes. Remove and toss out the garlic and bay leaf from the lentils.
Grill the peppers and chile until the skin is blistered and blackened. Remove from heat, place in a pot or bowl and cover for 15 minutes (which lets steam work on the skin), then peel the skins, and discard any seeds left in the chile pepper.
Place the lentils, roasted peppers, red chile, and bread crumbs in a food processor and purée. Add olive oil, blend again, then stir in the lemon juice to taste along with salt and pepper.
Decorate with a sprinkle with paprika when you turn it into a serving dish.
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