Low-Cal Spicy Walnut Lentil Spread


3 tablespoons extra virgin olive oil

1 cup chopped onion

15 crimini mushrooms, sliced (about 1 ½ cups)

3 cloves garlic, minced

2 cups cooked green lentils

1 1/4 cups Spicy Snack Primal walnuts, toasted

2 tablespoons fresh lemon juice

1 tablespoon coconut aminos

1 tablespoon Cognac

1/4 cup loosely packed Italian parsley

1 tablespoon fresh thyme leaves, minced

1 tablespoon fresh rosemary leaves

1/4 teaspoon kosher or sea salt, or to taste

Freshly ground pepper to taste

Baguette slices and fresh crudite



Heat olive oil in a large skillet. Add onion and saute for 5 minutes or until softened. Add mushrooms and garlic and cook for 10 minutes more.

Transfer to a food processor with lentils, walnuts, lemon juice, coconut aminos and Cognac. Process until finely pureed. Season with pepper.

Add herbs and pulse to finely chop. Season with salt.

Serve with baguette slices and fresh crudité.