Lentil Walnut Dip
Submitted by lisa
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| prep time: 10 minutes | cooking time: 45 minutes | makes 4 cups dip...or something like |
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| Honestly, I've always been curious about the pate that they have at Angelica's Kitchen. I tried some recipes from different vegan cookbooks, but they were too complex and yielded mediocre results. This recipe is simple, and I think it gets suprisingly better results with less time involved...this dip is great with vegetable sticks, rye crisps or rice crackers. |
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Equipment:
- med-large pot for cooking lentils
- blender
- spatula
- garlic press (optional)
Ingredients
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
Directions
-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. |
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Reviews (add your own)
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| Stacey wrote on Saturday July 09th, 2005 07:57 PM |
 four soybeans |
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Wow -- this was good. A nice change from my regular hummus... |
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| Gail wrote on Sunday December 11th, 2005 12:53 AM |
four soybeans |
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Excellent even if you aren't a vegan. |
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| iris wrote on Monday January 30th, 2006 09:57 PM |
four soybeans |
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Very close to Angelica Kitchen. I added more oil and more lemon, you can also make a yogurt or soy sour cream and herb dressing to lightly drizzle on top. |
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| Jen wrote on Wednesday June 07th, 2006 01:10 PM |
four soybeans |
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Amazing!!! I love garlic so I added a bit more garlic and lots more oil to make it more like hummus and it's so good! |
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| Tofulish wrote on Tuesday November 07th, 2006 10:52 AM |
four soybeans |
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This spread is delicious and provides a great taste and flavor contrast, with its smooth nuttiness and garlicky bite. It went over so well with my guests (omnis) - luckily this recipe really makes a lot. |
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