This dish can be used as a snack or breakfast meal with vegetable sticks. (Celery, carrot, capsicum)

Aside from being delicious, walnuts are a rich source of Omega 3 fatty acids and Vitamin E, which helps supports our reproductive organs and helps to reduce inflammation in the body .

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Ingredients

3/4 cup raw walnuts
1 cup cooked lentils
1 large brown onion, chopped
2 tablespoons  tamari
2 tablespoons lemon juice
1 bay leaf
2 tbsp coconut oil
2 tbsp olive oil
Himalayan or sea salt + pepper to taste
Smoked paprika (optional)

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Method

In a medium frying pan, drizzle about 2 tablespoons of coconut oil and place over medium heat.

Add onions and the bay leaf, reduce heat to low and cook until soft and  caramelized, about 15 minutes, stirring every few minutes.

Remove bay leaf and season the onions with salt and pepper to taste.

Meanwhile, toast walnuts.

Place nuts on a baking sheet and into the oven at 200 C  for about 5-8 minutes, shaking the sheet halfway through for even cooking.

Remove from oven and let cool.

Place lentils, walnuts and onions in a blender with the tamari, lemon juice and about 2 tablespoons of olive oil.

Blend until smooth and creamy.

Transfer to a serving bowl and sprinkle with smoked paprika.