Take a Dip! (Lentil Walnut Dip)
Can you tell I’m on a bean dip kick? No need to stop at hummus, the chickpea has some tough competition with this lentil dip
. Lentils are great for so many reasons – they’re packed with protein, fiber, and complex carbohydrates which are going to give you fuel while balancing your blood sugar. They are also a great vegetarian source of iron, which is integral for energy. They contain magnesium and folate too – both great for your cardiovascular system. An excellent option for weight management, this dip will satisfy your taste buds and your waistline at the same time! I’m thinking it’ll be a hit this summer
at BBQs and on the dock. Can’t wait to take a dip!
Lentil and Walnut Dip
I’ve adapted this recipe (very slightly) from Julie Daniluk’s wonderful book Meal’s that Heal Inflammation
1 16 oz can lentils
1/3 c lemon juice (or juice of 1 orange)
1 tsp zest of lemon (or orange if using)
2 tbsp olive oil
1 clove garlic
1/2-3/4 c walnuts, raw
2 tbsp pesto
1 tsp turmeric
sea salt to taste
Process all ingredients in a food processor or with a hand blender. Store in the fridge for up to a week. Enjoy in good company!