This dip makes for a quick and tasty trail lunch.

Ingredients

2 tbsp unsalted walnuts

1 can lentils, rinsed

2 green onions, chopped

2 cloves garlic

1 tbsp mustard (dijon or grainy)

1 tbsp light soy sauce

salt/pepper to taste

Directions

Put everything in a blender, blend until smooth. If your blender bogs down, add a little water to help with blending. Add a little salt and pepper if needed. Spread the dip out on dehydrator fruit roll sheets and dry for about 8 hours at 135°f. Scrape the dried dip off the sheets into a food processor or blender and process for a few seconds until it turns to powder. Package the dip in serving sized ziploc or vacuum bags. I use 1 cup serving sizes, which equates to about 60g or 2.1oz dried powder.

In the Field

Pour the dip powder into a small screw-top Ziploc / Tupperware container and add about 1/4 cup water. Stir well, and add water a bit at a time until the dip reaches a smooth consistency (I usually end up using 1/2 cup water in total). Add a squirt of olive oil and stir that in. Eat with sturdy crackers such as Finn Crisp.