INGREDIENTS

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 

PREPARATION

Whole lentils - bring water to boil add the lentils and cook until tender. Strain and refrigerate

STEPS

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