Serves 4
Sun-Dried Tomato and Walnut Dip


  • 75g (1 cup) cooked puy lentils
  • 55g (1 cup) sun-dried tomatoes
  • 75g walnuts
  • 1 garlic clove
  • ½ tsp smoked paprika
  • 1 tbsp Form Pureblend
  • 1 lemon
  • 3 tbsp extra virgin olive oil


  1. Place the lentils, sun-dried tomatoes, walnuts, garlic, paprika, Pureblend and juice of half a lemon in a food processor and blend until smooth.
  2. Slowly add in the olive oil while the machine is still blending – you can adjust the amount of lemon juice and olive oil depending on consistency. Finish by adding sea salt to taste.
  3. Keep in the fridge and eat within 5 days. Serving notes: Serve with crackers & crudités as a tasty dip or use as a spread in sandwiches.

Recipe and Images Courtesy of Form Nutrition

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