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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 8 |
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I found this recipe on the .nz site and found it too dry - the addition of low fat cream cheese made it just what I wanted - I take it to work to spread on toasted bagels for lunch. I use two 400g tins of lentils, rinsed and drained. I guess it could be made vegan by swapping the cheese for tofu. Ingredients:
100 g walnut pieces |
200 g low-fat cream cheese |
600 g cooked lentils |
2 garlic cloves, minced |
1 tablespoon olive oil |
2 tablespoons lemon juice |
1 teaspoon soy sauce |
salt & freshly ground black pepper |
Directions:
1. Toast the walnuts in a small frying pan for a couple of minutes.
2. Put in food processor or blender and whizz briefly to chop.
3. Add cheesse, lentils, garlic, oil, lemon juice and soy sauce.
4. Blend until smooth as you want.
5. Taste and season.
6. Refrigerate.
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