- Baking Sheet
- Food Processor
- Saute Pan
- Spatula or Wooden Spoon
- 1 Cup Lentils
- 1 Bay Leaf
- 1 Cup Lentils (Brown/Green)
- 1 T Oil
- Onions (Optional)
- Chili Powder
- Pink Himalayan Sea Salt
- Black Pepper
- Other Spices to your liking
- Cook your Lentils about 40-45 minutes until cooked all the way through.
- In a Pot
- 2 Cups Water
- 1 Cup Lentils
- Bay Leaf
- 1/2 teaspoon Salt
- Bring to a boil then simmer on Low.
- Once cooked – Let Cool.
- Toast your Walnuts
- Preheat Oven to 350
- Place walnuts on a Baking Sheet
- Toast your Walnuts about 5-7 minutes
- Let them Cool.
- Take your cooled Walnuts and Lentils and add to your Food Processor. Pulse until broken up, not too much then you will have mush.
- In a Saute pan, if using Onions, add your oil, Heat your Pan and oil on Medium heat, once warm add your onions and a pinch of sea salt.
- Saute your onions until translucent, then add your spices. If you want to incorporate heat then add a pinch of Cayenne.
- If not using Onion, Heat the oil in your saute pan, then add your Walnut-Lentil mixture. Using your spatula or wooden spoon move your mixture around.
- The objective is to “dry” out the mixture and incorporate your spices.
- Clumps will form, if they are too big go ahead and break them up.
- Once warm and the spices are incorporated you can serve immediately.
This mixture will last about 4-5 days in the fridge. To reheat place the mixture in a pan or pot add about a tablespoon of water and warm until heated through. You may need to add additional water so keep an eye on it.
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