Lentil Walnut Spread

Lentil Walnut Spread

Lentils and walnuts both contribute to the creamy texture of this savory spread. Enjoy it with vegetables or as a sandwich spread.


  • 1 cup lentils, dry
  • 1/2 cup California walnuts, chopped
  • 2 teaspoons Dijon mustard
  • 1 tablespoon red wine vinegar
  • Salt and black or red pepper to taste


  1. Wash the lentils, cover with cold water, bring to a boil, and cook until soft, about 1 hour.
  2. 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.

From the book Eating Well for Optimum Health by Andrew Weil, M.D. © 2000 by Andrew Weil, M.D. Published in arrangement with Alfred A. Knopf, a division of Random House, Inc.


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