Wash the Puy-style lentils in a sieve and cook in water until soft. Then drain and let the steam escape well.
Toast the walnuts in a dry frying pan until fragrant. Then take them out and leave to cool briefly.
Finely chop the onion and garlic and soften gently in olive oil. Add the tomato purée and toast briefly until aromatic.
Put the lentils, walnuts, onion mixture, mustard and marjoram into a tall container. Blend everything until creamy and, if needed, loosen with a little water or olive oil.
Season generously to taste with salt and pepper. If you like, chill the spread briefly before serving so it firms up a little.
Serve on fresh bread, with roasted veg or as a dip. After it has rested for a while, it usually tastes even more rounded.
Good to know
A spread like this rescues any simple bread supper. Savoury, creamy and pleasantly down-to-earth – without much effort.
Swaps
Walnuts → cashews (milder in flavour, also with unsaturated fats); Puy-style lentils → green lentils (similar fibre and protein content); marjoram → thyme (savoury, also contains plant compounds); olive oil → avocado oil (stable at high heat, mainly monounsaturated fats)
Allergens
Contains walnuts and mustard; for children, serve only finely blended and mildly seasoned, and during pregnancy the ingredients are usually fine as long as everything is freshly made and stored cleanly.
