1 lb whole organic lentils
1 red onion chopped
2 jalapeños minced (optional)
1 bell pepper finely chopped
1/2 cup olive oil
2 fresh lemons squeezed
1 tablespoon Senafitch (Ethiopian mustard seed), or brown mustard seeds
Whole lentils - bring water to boil, add the lentils and cook until tender. Strain and refrigerate.
In a food processor or a hand blender, pulse together all the ingredients, slowly adding olive oil and lemon juice until smooth and creamy.
Serves: 6-8 | Prep time: 1 hour | Blending time: 5-10 minutes
WRITTEN BY JOHANNA LARAWAY
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