Bring the 3/4 cup of water to a boil. Once boiling, add the green lentils and cook for 18-20 minutes, or until lentils are cooked but still slightly crunchy. Drain and set aside.

Heat the oil in a large non-stick skillet over medium heat. Once hot, add shallots and garlic, and sautée for 5 minutes. Next, add the diced tomatoes, red bell pepper, salt, and maple syrup. Cook for about 20 minutes. The tomatoes will first release juice and then will thicken.

Once there is no more juice and the tomatoes are cooked, add the maple syrup, tomato paste, and balsamic vinegar. Stir, and cook for another 3-5 minutes. Remove from heat and let cool 5 minutes.

Transfer the cooked tomatoes and red bell peppers to a food processor. Add the yellow mustard, lime juice, and nutritional yeast. Process for about 5-7 seconds, you don't want to process too much to keep some texture. Transfer to a bowl and add the cooked green lentils. Stir to combine and refrigerate for at least 3 hours.

Serve chilled with your favorite chips, or raw crunchy veggies! This dip will keep for up to 3 days in the refrigerator.