Lentil Dip

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.

Ingredients

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

Method

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.