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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 118.1
  • Total Fat: 3.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 239.2 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 1.8 g
  • Protein: 4.1 g

View full nutritional breakdown of Lentil/Walnut Spread calories by ingredient
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Lentil/Walnut Spread

Submitted by: CHEFJUNE

Introduction

Lentils are IN! A simple make ahead appetizer that is refreshingly easy to make and will wow your guests as they sample lentils in a way that is sure to please them. Lentils are IN! A simple make ahead appetizer that is refreshingly easy to make and will wow your guests as they sample lentils in a way that is sure to please them.
Number of Servings: 24

Ingredients

    1-1/2 cups French Lentils, rinsed
    1/2 cup walnut halves
    2 T olive oil
    2 cups chopped watercress leaves, spinach, or arugula
    1/3 cup vegetable broth
    1/2 t ground cumin
    1/4 t ground coriander
    4 cloves garlic, peeled-cut 2 in half and reserve
    1/2 t kosher salt
    juice of 1 lime
    1 loaf of crusty french baguette cut into 24 pieces

Directions

1. In Small Saucepan, combine lentils and 1-1/2 cups water and bring to a boil over high heat. Cover and reduce heat to low and simmer until lentils are tender and water is absorbed-aprox 35-40 minutes. Drain well. Transfer Lentils to a sbowl that you can store in the refrigerator.
2. In small food processor or blender, process walnuts and oil to smooth paste. With rubber spatula, scrape
mixture down sides, add watercress, broth,cumin, and coriander. Pulse a few times to mix.
Transfer to the bowl with the lentils and mash to a paste.
3. On cutting board, mince garlic, sprinkle with 1/4 t salt. With flat side of knife, mash together until paste
forms. Add to lentils. Mix well. Season with additional salt if needed.
Cover and refrigerate up to 4 days. Just before serving, squeeze the juice of 1 lime in and stir well.
4.Place bread slices on cookie sheet, spray lightly with olive oil, and place under the broiler on high until
lightly browned - aprox 1-2 minutes. Remove from oven. While still warm, rub the surface with garlic cloves.
Allow to cool completely and store in original plastic bag until needed.
5. To serve, place a spoonful of lentil mixture on a round of bread. Makes 24pieces.


Number of Servings: 24

Recipe submitted by SparkPeople user CHEFJUNE.






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