If you’re bored with your normal turkey and cheese sandwich as a midday meal, try slathering this flavorful, fiber-packed spread between a couple slices of whole-grain bread. Finish the sandwich by topping with roasted red pepper and a handful of arugula. You can also use it as a cracker spread or a dip.
- ⅔ cup dried lentils
- ¾ cup sun-dried tomatoes
- ⅓ cup kalamata olives (pitted)
- ¼ cup walnut butter
- 1 shallot, finely chopped
- 2 clove garlic, minced
- 1 tbsp lemon juice
- 2 tsp fresh thyme
- 1 tsp paprika
- Place lentils in a medium-sized saucepan along with 3 cups water. Bring to a boil, reduce heat, and simmer for 20 minutes, or until very tender. Drain and let cool.
- Place lentils and remaining ingredients in a food processor and blend until a slightly chunky texture forms.