1 Aluminum-free Can of Organic Lentils or 11/2 Cups of Raw Sprouted Lentils
1 Cups of Raw Walnuts (or Almonds, Macademia or a combo)
1/2 Onion Diced and Cooked or Onion powder (to taste)
2-3 Cloves of Garlic, chopped and cooked or Garlic powder (to taste)
A little Cold Pressed Walnut oil or Olive Oil
Dash Cayenne Pepper (optional)
A little Sea Salt (to Taste)

Cooked Version:
Puree nuts in Food Processor until they are powdery; add drained and washed Lentils from can and puree til smoothe. Saute onions and garlic in a little olive oil or nut oil until golden and add to pureed mixture. Process for 1 more minute and add sea salt and/or cayenne to your taste.

Raw Version:
Puree nuts in Food Processor until they are powdery; add Sprouted Raw Lentils to mixture and puree til smooth. You may need a little added moisture, so you may add a little nut or olive oil to make the texture smoother. Finally add dehydrated spices and sea salt to your taste.

Serve with Brown Rice Crackers, Raw Flax Seed Crackers, 100% Rye Crackers, Blue Corn Tortilla Chips or Cut-up Vegetable Sticks for a healthy party addition or as a side to a warm winter soup. This also makes a nice base for a vegetarian sandwich or burrito on corn, whole wheat or spelt tortillas.