Source: dLife

A tasty dip made with vegetable broth, lentils, walnuts, and chopped onion.

Servings

1.75 cup low sodium vegetable broth
0.5 cup dried lentils
1 cup fresh chopped onion
1 medium garlic cloves , minced
0.5 tsp ground thyme
0.33 cup chopped walnuts
1 large hard-boiled eggs , chopped
1 pinch salt and pepper , (to taste)

1 In a medium saucepan, heat broth to boiling, stir in lentils. Reduce heat and simmer, covered, until lentils are tender, but not mushy and liquid is absorbed, about 45 minutes.
2 Saute onion, garlic, and thyme in lightly greased skillet until onions are tender, 5 to 8 minutes. Process onion mixture, lentils, and walnuts in food processor until smooth. Stir in egg and season to taste with salt and pepper.
3 Refrigerate 2 to 3 hours for flavors to blend.

This goes great with rye bread slices or crackers.