2 cups cooked Brown Lentils
2 large handfuls rocket
3 Large cloves garlic
2 tbls savory yeast flakes
vegetarian salt reduced liquid stock to moisten
Cook lentils in unsalted water with 2 bay leaves until soft, drain. Place rocket, garlic, yeast flakes, stock, salt and pepper in the food processor and pulse. Add olive oil and process to a paste, add the lentils and process until a smooth paste is formed. Store in fridge and use as a spread on rye toast or as a dip.