Walnut and Lentil Dip is super quick to pull together. Dairy-free and gluten free, it makes a great snack served with piles of crackers or vegetable dippers. Or stuff it into sandwiches with your favourite salad for a hearty lunch.
I have developed a cracker obsession. I cannot believe that my passion for making all things from scratch (think bread, yoghurt, mayonnaise) has not, until now, extended to crackers. Whilst I have made crackers from flatbreads, making them from scratch is completely different, and ridiculously easy. The biggest problem I have with my now constant supply is that I am forever searching for new things to put on them.
So I’ve eaten a lot of cheese over the last few weeks. And whilst cheese is great, there came a point when I decided I should probably explore more nutritionally diverse (read – less fattening) options. Enter this Walnut and Lentil Dip.
I originally whipped this up after a quick rummage in the fridge produced a container of lentils leftover from the previous evening’s dinner. Ready in under ten minutes, this lentil dip is the perfect mid-morning snack. Packed full of healthy fats, fibre and protein, the dip and a few crackers keep me going until lunchtime. I think it would also be great spread in a sandwich with loads of salad, or tucked into a lunchbox with vegetable dippers.
Use the smaller green Puy lentils in this lentil dip, not their larger brown, flat cousins which I find tasteless and starchy. And please don’t use tinned lentils. Dried lentils take so little time to cook, and far surpass anything from a can. For a little extra flavour, tuck a bay leaf into the cooking water which will season the lentils as they simmer.
Cooked from scratch, lentils can be ready in 20 minutes. And if you have the foresight to soak them (which I never do) they will cook in under 12 minutes. The lentils will keep for a few days in the fridge, and freeze extremely well, so cook extra and you will always be able to whip up this speedy lentil dip.
I was so excited to discover how easy crackers were to make that I bought myself this book full of new recipes to try. If you haven’t ever made your own crackers, I urge you to give it a try. They are so simple. And then you will have something to serve with this super quick lentil dip.
Easy Walnut and Lentil Dip
- 350 g cooked lentils 2 cups
- 50 g walnuts 1/2 cup
- 1 clove garlic
- 60 ml olive oil 1/4 cup
- Juice of 1 lemon
- 3 Tablespoons roughly chopped parsley 1/4 cup
- Salt & Pepper
- Place the ingredients into a food processor in the order listed above.
- Blitz until smooth.
- Taste the dip, and adjust the seasoning if necessary. It may need a little more lemon juice.
- Serve with lots of crackers.
Should you happen have walnut oil on hand, use it in place of the olive oil.