 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
Stuff this into a whole wheat pita and top with paper thin slices of red onion and crisp lettuce, and you have a great meal! Or spread on French bread for an appetizer! Adapted from Vegetarian Times magazine. Ingredients:
3/4 cup lentils, rinsed |
1/4 cup walnut halves (you may toast if you wish) |
1 tablespoon olive oil |
1 small garlic clove, peeled |
1/2 teaspoon salt |
1 cup finely minced spinach (or watercress leaves) |
3 tablespoons vegetable broth |
1/4 teaspoon ground cumin |
1/8 teaspoon ground coriander |
Directions:
1. Combine lentils and 1 1/2 cups water in a small saucepan, and bring to a boil over high heat. Reduce heat to low, cover and simmer until lentils are tender and water is absorbed, 35-40 minutes. Drain well. Transfer to small bowl.
2. In small food processor (or blender), process walnuts and oil to smooth paste. With a spatula, scrape mixture into bowl with lentils. Mash to paste with a fork.
3. On a 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 spinach, broth, cumin, coriander and remaining 1/4 teaspoon salt. Mix well. Cover and refrigerate up to 4 days.
|
|