Lettuce Wraps with Walnut-Lentil Spread - alive magazine

Ingredients

• 3/4 cup (180 mL) walnut halves
• 3/4 cup (180 mL) dry green or brown lentils
• 2 red bell peppers
• 2 Tbsp (30 mL) extra-virgin olive oil or camelina oil
• 1/4 cup (60 mL) chopped kalamata olives
• 1/4 cup (60 mL) grated Parmesan cheese (optional)
• 2 tsp (10 mL) Dijon mustard
• 2 garlic cloves, minced
• 1 tsp (5 mL) lemon zest
• Juice of 1/2 lemon
• 1/2 tsp (2 mL) cumin powder
• 1/4 tsp (1 mL) cayenne powder
• 8 large romaine lettuce leaves
• 1 cucumber, sliced into matchsticks