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Heat the olive oil in a pot and add the chopped onion and sunflower seeds. Cook for about 2 minutes while stirring frequently.
Add the lentils, broth, syrup, spices, and pepper. Mix thoroughly. Bring to a boil. Reduce the heat and simmer for 12 or 13 minutes, until the liquid has been fully absorbed.
Transfer to a blender and pulse a few times to get a texture that’s nearly completely smooth. Pour this mixture into an airtight container and refrigerate for 1 to 2 hours before serving.
Can be kept 4 or 5 days in the fridge.
SOURCE: Loounie
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