Lentil Walnut Dip and Dressing

Name: Lentil Walnut Dip and Dressing
Yield: 4
Ingredients: 1 cup cooked lentils or mung beans; 1/4 cup walnuts; 2 tablespoons Dr. Fuhrman's Lemon Basil Vinegar or other flavored vinegar; 4 cloves roasted garlic; 1 date, pitted and soaked until soft (drained); 1 teaspoon coconut aminos, optional; 2 tablespoons raw almond butter; 2 tablespoons low sodium or no-salt-added vegetable broth or as needed (see note); 1 teaspoon onion powder; parsley for garnish

By: www.DrFuhrman.com

by 7 members

G - BOMBS

Category: Dressings, Dips and Sauces

The flavors of roasted garlic, walnuts and lentils blend perfectly in this delicious dip. Pair it with a colorful platter of raw vegetables.

Recipe
My Notes
Nutrition Facts
Ratings & Comments (8)

Serves 4

Ingredients

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1 cup cooked lentils or mung beans

1/4 cup walnuts

2 tablespoons Dr. Fuhrman's Lemon Basil Vinegar or other flavored vinegar

4 cloves roasted garlic

1 date, pitted and soaked until soft (drained)

1 teaspoon coconut aminos, optional

2 tablespoons raw almond butter

2 tablespoons low sodium or no-salt-added vegetable broth or as needed (see note)

1 teaspoon onion powder

parsley for garnish

Instructions:

Combine all ingredients in a food processor and process until desired consistency. Garnish with parsley if desired and serve with raw vegetables.

Makes 1 1/2 cups

Note: Increase vegetable broth to 1/4 -1/2 cup to achieve a dressing consistency.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 4

Per Serving:

Calories 162
Protein 7 g
Carbohydrates 16 g
Sugars 3 g
Total Fat 8.7 g
Saturated Fat 0.7 g
Cholesterol 0 mg
Sodium 41 mg
Fiber 5.4 g
Beta-Carotene 4 ug
Vitamin C 2 mg
Calcium 53 mg
Iron 2.2 mg
Folate 101 ug
Magnesium 53 mg
Potassium 305 mg
Zinc 1.2 mg
Selenium 2.5 ug

My Rating:
(click on a star to select your rating)

parrotfur

12/13/2014 06:34 AM

Rated this recipe: (no rating)

Anyone tried this using an alternate raw butter (not almond)?

photoenthusiast

12/30/2014 06:53 PM

Rated this recipe:

Oh, man! This is sooooo good! I used Trader Joe's Orange Champagne Vinegar instead of the Lemon Basil.

Elaine Garces

01/08/2015 12:55 PM

Rated this recipe:

Unique and delicious tasting dip. Company worthy and a great intro to nutritarian cooking. I will make this again ... Thank you!

Sandy Leeann

11/03/2015 04:26 PM

Rated this recipe:

I didn't have the lemon basil vinegar so I just added fresh basil and lemon juice to apple cider vinegar. I also used the garlic raw. And used peanut butter because it is what I had. So delicious!

mdguy87243

04/04/2016 07:50 PM

Rated this recipe:

This is fantastic! I had to use substitutions though. I used black beans and AC vinegar with lemon juice (thank you for that suggestion)
I can't wait to try with lentils... Even though the black beans worked very well. I also like that the recipe proportions make a small batch so if it's just one person, it's the perfect amount. My non etl wife loved it also!

This comment was last edited on 04/04/2016 07:53 PM

brigbar

02/02/2018 08:47 PM

Rated this recipe: (no rating)

i am going to make this dip for Superbowl :-D fly eagles fly. and the buffalo cauliflower

MariaS

02/03/2018 06:16 PM

Rated this recipe: (no rating)

Any tips for roasting only 4 cloves of garlic? Seems like time and energy wasted on that.

vicki45 replies:

01/12/2022 10:57 AM

Rated this recipe: (no rating)

You can roast many more cloves in the oven at the same time and keep for other recipes. Or just boil the peeled cloves in water for 5-6 minutes (or more if still too strong to your taste) -yields not exactly a roasted flavor but very flavorful.

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Lentil Walnut Dip and Dressing

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