Lentil Dip
Serves 4
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15 ounces of cooked canned green lentils
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1/2+ cup of walnuts-blended
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1 clove of garlic- add to walnuts in blender
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1 tablespoon of either olive oil or avocado oil
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1/4 cup minced shallots or onion
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2 teaspoons of any of the following: Lemon Juice, Eden Red Wine Vinegar, Apple Cider Vinegar
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4 drops of Young Living Essential oil of Lemon
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4 drops of Young Living Essential Oil of Black Pepper
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1/4 cup minced parsley
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1/4 Tsp Sea Salt
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1 teaspoon Tamari
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Optional: Black Olives
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Note: Broth or water can be added if the dip is not creamy enough
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Young Living Oils Used in this Recipe:
#5617 Black Pepper Vitality Oil
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Begin by water sautéing shallots or onion. When cooked, add 1 teaspoon of oil, stir. Use a good skillet with deep sides.
Add the cooked lentils and stir into shallots/onion. Add the rest of the ingredients one by one. Pour into blender and blend. Add broth, cooking water, or purified water and blend until a creamy consistency is obtained.
Taste and adjust flavor to suit yourself. Serve in a colorful bowl. To store, place in a glass jaw. Eat within four days, otherwise freeze it to eat later. Can serve as a dip with cut veggies, crackers, or warm pita. Can serve as a side dish. Use as a spread in sandwiches, potluck, travel food, picnic.
