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Serves 4 Ingredients 75g (1 cup) cooked puy lentils 55g (1 cup) sun-dried tomatoes 75g walnuts 1 garlic clove ½ tsp smoked paprika 1 tbsp Form Pureblend 1 lemon 3 tbsp extra virgin olive oil Method Place the lentils, sun-dried tomatoes, walnuts, garlic, paprika, Pureblend and juice of half a lemon in a food processor…

The post Sun-Dried Tomato and Walnut Dip appeared first on Vegan Life Magazine.

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