Difference between revisions of "Lentil-Walnut Spread"
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[[Category:Lentil Recipes]] | [[Category:Lentil Recipes]] | ||
[[Category:Spinach Recipes]] | [[Category:Spinach Recipes]] | ||
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[[Category:Vegetarian Recipes]] | [[Category:Vegetarian Recipes]] | ||
[[Category:Walnut Recipes]] | [[Category:Walnut Recipes]] | ||
Revision as of 14:35, 9 May 2012
Description
Ingredients
- 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
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.
