Add the 1 cup of dry lentils and 2 cups of vegetable broth into a sauce pan and bring to a boil. Then, reduce the heat to a simmer and cook for 15 minutes or until all of the vegetable broth has been absorbed by the lentils.
Drain through a mesh screener and let it cool to room temperature.
Add all of the ingredients into a food processor, including the 2 cloves of garlic, 4 tbsp of olive oil, 3 tbsp of lemon juice, and 1/2 tsp of black pepper. Pulse until all contents are homogeneously mixed. Enjoy!