In a skillet over medium heat, soften the bell pepper and the garlic in the oil. Season with salt and pepper. Add the broth, lentils and lemon juice. Bring to a boil. Reduce the heat, cover and simmer until the lentils are tender, about 15 minutes. Purée in a food processor. Adjust the seasoning. Let cool. Cover and refrigerate until chilled.
Serve as a dip with pita wedges (toasted or not) or crudités, or use in sandwiches.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.