Green Lentil Spread Recipes

GREEN LENTILS SPREAD

Steps:

• Crush the lentils with a coffee mill or in a mortar until they are the size of ground coffee.
• In a skillet cook the onions and garlic in the olive oil over medium heat until they are transparent.
• Add water, lentils, yeast and seasoning.
• Mix thoroughly with a wooden spoon.
• Reduce heat to low and cook for 15 to 20 minutes.
• If the lentils are coarsely ground, the time can be up to 30 minutes.
• Take a cake baking dish and cover the bottom with transparent film (You can also use food plastic containers).
• Pour the lentils in the baking dish and let cool in the refrigerator.
• When cold, remove from the baking dish, cut in blocks and wrap in film for conservation.
• To serve, spread on an open pita bread with dijon-mayo or mayonnaise.

SMOOTH AND EASY TO MAKE GREEN LENTIL PATé

Steps:

• Soak the lentils in water for minimum 2 hours or overnight; rinse after soaking;
• Put the lentils with the bay leaves in a medium sized pot with 2 cups of water; bring to a boil and let it simmer until the water is absorbed by the lentils;
• When the lentils are cooked set aside and take out the bay leaves;
• In a large pan add the 2 tbsp of olive oil and, when it's hot, add the diced onion and minced garlic; sauté over medium heat for 1-2 minutes until they turn yellow; stir continuously to prevent burning;
• Add the cooked lentils together with the rest of the ingredients (except the olive oil) and ½ cup of water (or more if you prefer it less thick) and cook for 10 minutes; set aside and allow it to cool;
• Put the lentils with the remained 2 tbsp of olive oil in a high speed blender or a food processor;
• Blend the lentils until you get a smooth paste;
• Transfer it to a bowl, garnish with fresh coriander leaves and enjoy.

VEGAN LENTIL "TUNA" SPREAD

Steps:

• Heat 2 tablespoons of oil in a medium pan, then add the onion and caramelize. Add the lentils, salt and pepper.
• Stir the mixture on medium heat for 5 minutes or less. When you're done, add the mustard and garlic at the end.
• When you're done, let the mixture cool 5 minutes, then put it in a food processor and blend for 30 seconds or until you reach the desired consistency.
• Place your spread in the fridge for 20 minutes.
• Serve on baguette slices or in a sandwich with a few slices of fresh cucumber.
• Enjoy!

GREEN LENTIL SPREAD

Steps:

• Preheat oven to 375°F. Cut top 1/2" off head of garlic; place on sheet of foil and drizzle with 1/2 tablespoon oil. Roast garlic until tender, about 50 minutes. Let cool; squeeze cloves from skins and set aside. Discard skins.
• Meanwhile, heat 1/2 tablespoon oil in a large heavy pot over medium heat. Add onion and next 5 ingredients; season with salt and pepper. Cook until vegetables are soft, about 5 minutes. Add lentils; stir for 2 minutes. Add wine; simmer until almost all liquid is evaporated, 4-5 minutes. Pour in broth to cover lentils by 1". Bring to a boil. Reduce heat to medium-low and gently simmer, adding more broth or water by 1/4-cupfuls as needed, until lentils are tender, about 30 minutes. Let cool slightly; discard herbs.
• Pureée lentil mixture and garlic cloves in a food processor. Stir in remaining 1/2 cup oil and 2 tablespoons lemon juice. Season with salt, pepper, and more lemon juice, if desired.