Lentil Dip
Ingredients
- 1 400g can brown lentils
- 70g walnuts
- 2 tablespoons olive oil
- 1 lemon
- a pinch of salt
Method
- Drain the lentils thoroughly, then blend to a rough paste with the walnuts.
- Add the oil and the juice of the lemon and the salt and blitz again till a smoother, but textured dip.
- Add a little more olive oil if it needs loosening, then spatula into a small bowl.
- Cover with herbs if you think it looks too ugly — I recommend flat-leaf parsley or coriander.