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Ingredients
  • ¾ cup dry brown or green lentils (or 1 14.5-ounce can lentils, drained)
  • ¾ cup raw walnuts
  • 2 teaspoons olive oil (substitute 2 tablespoons vegetable broth)
  • 2 shallots, chopped
  • 2 cloves garlic, chopped
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme or rosemary)
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons freshly squeezed lemon juice
  • ½ teaspoon salt
  • 1 tablespoon white miso (optional, but if you omit, add an extra ¼ teaspoon salt)
  • ¼ teaspoon Freshly ground black pepper
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