French bread slices go great with this flavorful spread. Alternatively, stuff it into a whole-wheat pita along with paper-thin slices of red onion and crisp romaine lettuce.
¾ cup lentils, rinsed
¼ cup walnut halves
1 Tbs. flaxseed oil or olive oil
1 small clove garlic, peeled
½ tsp. salt
1 cup finely minced arugula, spinach or watercress leaves
3 Tbs. vegetable broth
¼ tsp. ground cumin
⅛ tsp. ground coriander
- In small saucepan, combine lentils and 1 1/2 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer until lentils are tender and water is absorbed, 35 to 40 minutes. Drain well. Transfer to small bowl.
- In small food processor or blender, process walnuts and oil to smooth paste. With rubber spatula, scrape mixture into bowl with lentils. Mash to paste with fork.
- On 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 arugula, broth, cumin, coriander and remaining 1/4 teaspoon salt. Mix well. Cover and refrigerate up to 4 days.
Makes 2 1/2 cups