Guest guest Posted June 20, 2008 Report Share Posted June 20, 2008 @@@@@ Lisa's Lentil Walnut Dip 1 cups French " puy " lentils 1 cup whole walnuts 2 small cloves garlic 1 Tablespoon extra virgin olive oil 2 Tablespoon lime juice, (or lemon juice if you want to strain the seeds) sea salt Cook the lentils until soft. Drain off the water. Fill 1/2 of your blender with the lentils. blend till smooth. fill 1/4 of the blender with walnuts. add one clove garlic, pre-pressed or chopped. blend till smooth, using the spatula to aid the mixing when necessary. also, if more liquid is needed, add some olive oil and/or lime juice transfer to stainless steel bowl. repeat with rest of ingredients. note: you might not need to use all of the lentils or walnuts. measurements are approximate and to taste/texture. Add the olive oil and lime juice if you didn't already. mix with spatula. add sea salt in small increments and blend and taste until the dip has the desired saltiness. If storing the dip, smooth the top surface with a spatula and add some more olive oil to seal the surface before adding top or plastic wrap. Makes about 4 cups dip Source: Lisa for Post Punk Kitchen Formatted by Chupa Babi: 06.20.08 ----- Quote Link to comment Share on other sites More sharing options...
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