Lentil Dip

8:40 pm on 2 January 2014

Lentils can be almost disconcertingly earthy, but here that quality shines when matched with the soft crunch of equally earthy walnuts, and a brightening spritz of lemon.


  • 1 400g can brown lentils
  • 70g walnuts
  • 2 tablespoons olive oil
  • 1 lemon
  • a pinch of salt


Drain the lentils thoroughly, then blend to a rough paste with the walnuts. Add the oil and the juice of the lemon and the salt and blitz again till a smoother, but textured dip. Add a little more olive oil if it needs loosening, then spatula into a small bowl. Cover with herbs if you think it looks too ugly - I recommend flat-leaf parsely or coriander.

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