2 teaspoons organic olive oil

 1 organic shallot, thinly sliced

 1 organic garlic clove, minced

1/4 cup raw organic walnuts

 3/4 cups organic (cooked) lentils

2 teaspoons organic sulfate free balsamic vinegar

 a pinch of pink sea salt

 a pinch of fresh ground black pepper

 2 teaspoons chopped (finely) organic parsley



Warm olive oil in a cast iron frying pan on medium heat. Add shallots and garlic and saute for 1 minute or so. Remove from heat. Chop walnuts in a food processor. Add shallots and garlic mixture, lentils, vinegar and salt and pepper. Pulse until smooth. Add 1 teaspoon or 2 of bottled spring water if you want spread a bit thinner. Transfer to a bowl and add fresh chopped parsley on top.

Serve as a dip for veggies, or as a spread on a romaine boat, or try adding it to a chicken sandwich or wrap!


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