Lentil-Walnut Spread Recipe | Vegetarian Times Skip to main content

Lentil-Walnut Spread

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.

Ingredients: 

Ingredients: 

Ingredient Line: 
¾ cup lentils, rinsed
Ingredient Line: 
¼ cup walnut halves
Ingredient Line: 
1 Tbs. flaxseed oil or olive oil
Ingredient Line: 
1 small clove garlic, peeled
Ingredient Line: 
½ tsp. salt
Ingredient Line: 
1 cup finely minced arugula, spinach or watercress leaves
Ingredient Line: 
3 Tbs. vegetable broth
Ingredient Line: 
¼ tsp. ground cumin
Ingredient Line: 
⅛ tsp. ground coriander

Instructions: 

  1. 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.
  2. 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.
  3. 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.

Nutrition Information: 

Calories: 
78
Protein: 
5 g
Total Fat: 
3 g
Saturated Fat: 
g
Carbohydrates: 
9 g
Cholesterol: 
mg
Sodium: 
111 mg
Fiber: 
2 g
Sugar: 
g
Yield: 
Makes 2 1/2 cups