Green Lentils Spread Recipes
GREEN LENTILS SPREAD
This spread looks and tastes like Canadian Creton but it is totally vegetable. Will make a nice snack or lunch when spread on a pita bread or white bread toast. Can be frozen for up to 6 months. Nice alternative if you are watching your cholesterol.
Provided by Chez Alain
Categories Lunch/Snacks
Time 40m
Yield 1 pound
Number Of Ingredients 12
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.
Nutrition Facts : Calories 706.3, Fat 15.8, SaturatedFat 2.2, Sodium 1190.7, Carbohydrate 101.2, Fiber 47.8, Sugar 6.4, Protein 42.8
GREEN LENTIL SPREAD
Provided by Antonio Prontelli
Categories Condiment/Spread Appetizer Low Cal High Fiber Lentil Fall Healthy Low Cholesterol Party Potluck Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 3 cups
Number Of Ingredients 13
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.
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- Add lentils and water to a saucepan and bring to a rolling boil over medium high heat. Then reduce heat to medium/medium-low, or until a mild simmer is achieved.
- Cook for 20-30 minutes, or until most liquid is absorbed and the lentils are tender and not mushy, or 'al dente.' (Mine only took about 18 minutes.)
- Strain to remove any remaining water, then return lentils to saucepan off heat. Season with salt and pepper, maple syrup, lemon juice, and olive oil. Stir to coat. Sample and adjust seasonings as needed. You want them to be flavorful on their own, and not bland, so don't be shy.
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- Preheat oven to 375°. Cut top 1/2" off head of garlic; place on sheet of foil and drizzle with 1/2 Tbsp. oil. Roast garlic until tender, about 50 minutes. Let cool; squeeze cloves from skins and set aside. Discard skins.
- Meanwhile, heat 1/2 Tbsp. 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.
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- Place the lentils and broth or water into a medium saucepan over high heat. Bring the liquid to a boil. Lower heat and simmer, uncovered, until the lentils are tender but not mushy, about 30 minutes.
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- Transfer the finished hummus to a bowl and drizzle with olive oil. Serve with pita wedges, crackers or veggies for dipping.
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