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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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My husband and I frequent a great little fusion restaurant in town. They serve bread with a lentil spread instead of butter. This is my version. It's best with crusty Italian bread. -Rebekka Clavin, Libertyville, IL Ingredients:
2 cups water |
3/4 cup dried lentils |
1 tablespoon olive oil |
2 tablespoons finely chopped shallots |
1 tablespoon minced garlic |
1/2 cup chopped peeled tomato |
2 tablespoons thinly sliced green onions |
1 1/2 tablespoons chopped fresh basil |
1 teaspoon salt |
Directions:
1. Combine water and dried lentils in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 40 minutes or until tender.
2. Heat olive oil in a small skillet over medium heat. Add shallots and garlic; cook 2 minutes or until shallots are tender, stirring occasionally. Place lentils in a large bowl; mash to desired consistency. Add the shallot mixture, tomato, onions, basil, and salt; stir to combine. Cool to room temperature.
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