Lentil Walnut Spread
- 1 cup lentils, dried
- 1/2 cup walnuts, chopped
- 2 tsps mustard, Dijon
- 1 tbsp red wine vinegar
- salt and pepper, to taste; or red pepper
- Wash the lentils, cover with cold water, bring to a boil, and cook until soft, about 1 hour.
- Drain the lentils and combine with the remaining ingredients in a food processor. Blend until smooth, adding water as necessary to achieve a spreadable consistency.