Burnt Eggplant and Bell Pepper Dip

Name: Burnt Eggplant and Bell Pepper Dip
Ingredients: 19 ounces eggplant (1 to 2 globe eggplants; 540g), halved lengthwise; 10 1/2 ounces red bell pepper (1 to 2 peppers; 300g), stemmed, cored, and cut into 2-inch pieces; 1 shallot (55g); 1 jalapeño, stemmed and halved lengthwise; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 1/4 cup (60ml) extra-virgin olive oil, divided; Fine sea or kosher salt; 1/2 cup red lentils (3 1/2 ounces; 100g), rinsed and picked over for stones; 1/2 cup whole roasted and salted cashews (2 1/2 ounces; 70g); 3 to 4 garlic cloves; 1/4 cup (60ml) fresh lemon or lime juice; 2 tablespoons finely chopped flat-leaf parsley or cilantro leaves and tender stems