Lentil-Walnut Spread

5.0(7)

Stuff this into a whole wheat pita and top with paper thin slices of red onion and crisp lettuce, and you have a great meal! Or spread on French bread for an appetizer! Adapted from Vegetarian Times magazine.

by Sharon123·published 2006-02-01

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Spreads

Servings

2 1/2 cups

Total time

50 min

prep 15 min

Calories / serving

199 kcal

Ingredients (9)

serves

3/4 cup lentils, rinsedlentils
1/4 cup walnut halves (you may toast if you wish)walnut
1 tablespoon olive oilolive-oil
1 small garlic clove, peeledgarlic
1/2 teaspoon saltsalt
1 cup finely minced spinach (or watercress leaves)spinach
3 tablespoons vegetable brothvegetable-broth
1/4 teaspoon ground cumincumin
1/8 teaspoon ground coriandercoriander

Instructions (3 steps)

01Combine lentils and 1 1/2 cups water in a small saucepan, and bring to a boil over high heat. Reduce heat to low, cover and simmer until lentils are tender and water is absorbed, 35-40 minutes. Drain well. Transfer to small bowl.
02In small food processor (or blender), process walnuts and oil to smooth paste. With a spatula, scrape mixture into bowl with lentils. Mash to paste with a fork.
03On a cutting board, cut garlic in half. Sprinkle with 1/4 teaspoon salt. With flat side of knife, mash together. Add to lentil-walnut mixture along with spinach, broth, cumin, coriander and remaining 1/4 teaspoon salt. Mix well. Cover and refrigerate up to 4 days.

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Rich recipe — supports nutrition-aware planning.