Lentil-Walnut Spread
Vegetarian Times Issue: January 1, 2000 p.43
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.
Directions
- 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.
ingredient list
Makes 2 1/2 cups
- 3/4 cup lentils, rinsed
- 1/4 cup walnut halves
- 1 Tbs. flaxseed oil or olive oil
- 1 small clove garlic, peeled
- 1/2 tsp. salt
- 1 cup finely minced arugula, spinach or watercress leaves
- 3 Tbs. vegetable broth
- 1/4 tsp. ground cumin
- 1/8 tsp. ground coriander
Nutritional Information
Per 1/4 cup:
| Calories |
78 |
| Protein |
5g |
| Total fat |
3g |
| Saturated fat |
g |
| Carbs |
9g |
| Cholesterol |
mg |
| Sodium |
111mg |
| Fiber |
2g |
| Sugars |
g |
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