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Lentil Dip


Serves 4

  • 15 ounces of cooked canned green lentils

  • 1/2+ cup of walnuts-blended

  • 1 clove of garlic- add to walnuts in blender

  • 1 tablespoon of either olive oil or avocado oil

  • 1/4 cup minced shallots or onion

  • 2 teaspoons of any of the following: Lemon Juice, Eden Red Wine Vinegar, Apple Cider Vinegar

  • 4 drops of Young Living Essential oil of Lemon

  • 4 drops of Young Living Essential Oil of Black Pepper

  • 1/4 cup minced parsley

  • 1/4 Tsp Sea Salt

  • 1 teaspoon Tamari

  • Optional: Black Olives

Note: Broth or water can be added if the dip is not creamy enough

Young Living Oils Used in this Recipe:

#5617 Black Pepper Vitality Oil

#5625 Lemon 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. 

EOK Copywrite 2022

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.

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