Heat olive oil in a non stick pan. Add shallot and saute for 5 minutes or until soft. Add garlic and saute for 1 minute more. Remove from heat. Toast walnuts in preheated oven for 5 mins, then chop in a food processor. Add shallot mixture, lentils, vinegar and salt to food procesor. season with pepper. Pulse until smooth, adding 1-3 teaspoons of water if neccessary. Transfer to bowl and stir in parsely and thyme. Serve on a salad or spread onto crisp crackers or bread
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|Serving Size: 1 Serving (53g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 106 (44%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 7g|
|Cholesterol 0mg||0 %|
|Sodium 75.4mg||3 %|
|Potassium 409.5mg||11 %|
|Total Carbohydrate 23.8g||7 %|
|Dietary Fiber 11.9g||48 %|
|Sugars, other 11.9g|
|Protein 11.5g||16 %|
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Calories per serving: 240
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