2 tbsp olive oil
1 med onion
2 tbsp balsamic vinegar
2 tbsp maple syrup
1 cups dried lentils
1/4 cup pine nuts, lightly toasted
1/2 bunch of parsley
1/2 bunch oregano
1/2 bunch thyme
Sea salt and freshly-ground black pepper, to taste
Heat olive oil in a sauté pan over medium heat. Add the onion and cook, stirring for 2 to 3 minutes until the onion is soft and caramelized. Add the vinegar and maple syrup and cook for another 3 to 4 minutes,
Pick the oregano and thyme leaves, chop the parsley roughly.
Blend the caramelized onion, lentils, pine nuts, parsley, oregano, and thyme in a food processor until completely smooth. Season to taste with salt and pepper
Serve with crackers or pita.
Recipe provided by Executive Chef John Robertson
Photo credit Julie Daniluk