Warm Lentil Walnut Dip - Becca Piastrelli

Hey there,

creative gal!

You’ve landed on a post I wrote a few years ago -
back when I was known as The Dabblist and was exploring all sorts of ways I could create beautiful things with my hands. It was a powerful time for me — awakening my creativity after suppressing it for so long — but this space has since evolved to reflect the woman I’m becoming.

warm lentil walnut dip

Apparently, it's football season.

I'm not much of a sports fan, but my husband is a total fanatic. So, for us bloggers, it's actually more like snack season. Which is something I can actually get behind.

I've been trying to find a detox-friendly dip for some time. Something unique and as addicting as spinach artichoke dip, which is really really addicting!

Enter the warm lentil walnut dip. I.can't.stop.eating!

Warm Lentil Walnut Dip

  • 3/4 c. raw walnuts (like these)
  • 1c. lentils (cooked)
  • 1 onion, chopped
  • 2 tbsp. tamari (like this)
  • 2 tbsp. lemon juice
  • 1 bay leaf
  • olive oil
  • salt & pepper

warm walnut lentil dip

Drizzle 2 tbsp olive oil a in frying pan over medium heat, and add onions and the bay leaf. Cook onions until caramelized (about 15 mins). Once cooked, remove the bay leaf and season onions with salt and pepper.

Meanwhile, place your walnuts on a baking sheet and toast in oven (400F) for 5-8 minutes. Remove from oven, and let cool.

In a high speed blender (or food processor), add lentils, walnuts, and onions. Then add in tamari, lemon juice, and 2tbsp olive oil. Blend until smooth and creamy, then place in a bowl. You're ready to serve!

(Adapted from Goop)

 

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