My beet, lentil, and walnut spread is very loosely based on muhammara, a Middle Eastern red pepper and walnut dip, and is the perfect topping for all that sourdough bread you’ve been making. Earthy beets, toasted walnuts, and red lentils are spiced with pomegranate molasses, cumin, garlic, and lemony sumac to form a sweet and savory spread that you’ll be dipping, saucing, and spooning onto everything. My favorite way to eat it is on toast with a few radish slices and a jammy egg. A simple meal to keep you going through this marathon of pandemic life we’re all running in right now.

Beet, Lentil, and Walnut Spread

Ingredients:

1/3 C raw walnuts

1/2 C red lentils

1 1/2 C water

1 2/3 C red beets, cooked and diced

1/3 C lemon juice

2 cloves garlic

1 Tbsp pomegranate molasses

1 tsp kosher salt

1 tsp ground cumin

1/2 Tbsp sumac

1/4 C olive oil

Preheat oven to 350 degrees. Place walnuts on a baking sheet and place in the oven to roast for 10 minutes. Remove from oven and let cool completely,

While the walnuts are roasting, cook the lentils. In a saucepan bring lentils and and water to a boil. Reduce heat to low and simmer until the lentils are tender and the water has been completely absorbed, approximately 15 minutes.

Add walnuts, lentils, beets, lemon juice, garlic, pomegranate molasses, salt, cumin, sumac, and olive oil to a food processor. Blend until smooth.