Difference between revisions of "Lentil-Walnut Spread"
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* 1/4 tsp. ground [[cumin]] | * 1/4 tsp. ground [[cumin]] | ||
* 1/8 tsp. ground coriander | * 1/8 tsp. ground coriander | ||
| − | == | + | == Procedures == |
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 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. | ||
Latest revision as of 16:46, 16 July 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
Procedures
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.
