I can't believe its already June and we are almost halfway through this year. Time. Slow. Down. So far June has brought hot summer weather, which is great and all, except that this weekend it is supposed to reach 100 degrees...and I don't have air conditioning. I know, first world problems. But seriously, as someone who spends most of her free time cooking and baking in the kitchen, I'm not looking forward to suffocating in my home this weekend! So in an effort to not experience heat exhaustion, I plan to make meals that don't require that I turn on the oven or stove. And I'll probably go out to a nice air conditioned restaurant a few times as well! :)
What I love about this recipe is that it takes minimal effort and can be completely made in my blender or food processor. And yes, it is another recipe made with lentils! But seriously guys, lentils are the best! Since they are mild in flavor they make a great base in soups, burgers, sauces, or dips! This time they take the place of chickpeas to make a thick and creamy hummus-like spread. Combine the lentils with fresh kale leaves (make sure you massage them...I'm not joking!) and walnuts, and this is a nutrient rich dip that can be stored in your refrigerator for several days, possibly even a week or two! So feel free to make a batch ahead of time and break it out on those hot afternoons when you need a quick snack!