makes 3 cups

1 Tbsp. neutral oil
1 cup thinly sliced shiitake mushrooms
½ cup minced shallot
1 Tbsp. minced garlic
¼ tsp. paprika
½ cup walnuts
1 cup brown lentils, rinsed, picked over, and drained
3 cups vegetable stock or water (or a combination)
1 Tbsp. Dijon mustard, or to taste
½ cup olive oil
1 Tbsp. sherry vinegar, or to taste
Salt and pepper, to taste

In a saucepan, heat oil over medium-high heat; add mushrooms and sauté until golden brown. Reduce heat to low, add shallots and a pinch of salt, and cook, stirring, until translucent, 5–7 minutes. Add garlic and paprika and cook, stirring, for 1 minute. Add walnuts and cook until they’re lightly toasted.

Stir in the lentils to coat with fat. Add vegetable stock or water (or use whey from pumpkin seed tofu recipe) and bring to a boil. Reduce to a simmer and cover with a tight-fitting lid. Cook until the lentils are very tender, 25–30 minutes. Remove from the heat and let cool slightly.

Transfer the mixture to a food processor and add mustard, olive oil, and sherry vinegar; blend until smooth. Season to taste. Transfer to an airtight container and cool, then refrigerate until ready to use.

Serve with crackers, pita wedges, or spread on a variety of sandwiches.

Lentils contain many beneficial nutrients, including protein, polyphenols, potassium, folate, iron, and fiber, all of which can play a role in maintaining a healthy diet and potentially reducing the risk of chronic diseases .