Ingredients

• 2 cups water
• ½ cup dry red lentils
• ½ teaspoon salt
• 1 Tablespoon dehydrated minced onion
• 1 cup cauliflower florets
• ½ cup pumpkin seeds, plus 2 Tablespoons for garnish
• 1 Tablespoon dried herbs
• Salt and pepper to taste

Directions

1. Add 1 cup water, red lentils and ½ teaspoon salt to a medium pot and cook on low until lentils are tender. Strain lentils and press out excess water.

2. In a medium bowl, mix dehydrated minced onions with lentils. Set aside to cool. 

3. Add 1 cup water to the same pot you cooked the lentils in. Add the cauliflower florets, cook until fork-tender, and strain.

4. Mix cauliflower with lentils and mash with a slotted spoon or fork until smooth.

5. Using a food processor, pulse 1/2 cup pumpkin seeds to fine texture. Add pulsed pumpkin seeds to cauliflower and lentils, adding salt and pepper to taste. 

6. Spray a mold or loaf pan with sunflower or olive oil. Add 2 Tablespoons whole pumpkin seeds and dried herbs to pan, coating the bottom. 

7. Add mixture, then refrigerate overnight. 

8. To serve, turn mold upside down onto a platter. Instead of using a mold, you can fit a pastry bag with a nozzle and fill with mixture. Chill overnight and then pipe directly onto crackers or cucumber rounds or directly onto your cheese board.