Preparation time is 15minutes
Total time is 15minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
8
- 350grams puy lentils, ready cooked
- 70grams walnuts
- 1 cloves garlic, peeled
- 4tablespoons olive oil
- 1 medium lemon, juiced and zested
- 3tablespoons parsley, fresh, chopped
- 1tablespoons nutritional yeast
- 1 pinch cracked black pepper
- 200grams seeded crackers
Nutrition per serving
1700kJ / 406Cal
1700 Kilojoules or 406 Calories
20% of daily energy intake*
Protein
14.9grams
Fat
20.1grams
Carbs
36.6grams
Sugars
3.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This lentil and walnut dip is richly flavoured and moreish with crackers or crudites.
Method
Step 1 of 3
In a dry pan on a medium high heat, toast the walnuts for 2-3 minutes, shaking often, until browned and toasty.
Step 2 of 3
Tip most of the walnuts into a food processor, reserving a tablespoon or so to decorate. Blend on high for 1 minute to form a coarse flour. Add the lentils, garlic, olive oil, lemon juice and half the zest, parsley, nutritional yeast and cracked black pepper and blend to a thick dip consistency.
Step 3 of 3
Divide the dip between two ramekins, top with toasted walnuts and lemon zest and serve with seeded crackers.
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