Mary's Lentil-Walnut  Spread

cup lentils, sorted and rinsed

cup walnut pieces

1 T. extra-virgin, cold-pressed olive oil

1 large clove garlic, or several small cloves  (peeled)

tsp. salt or less

3 T. vegetable broth

-1 tsp. ground cumin

tsp. ground coriander

tsp. ground ginger

In a small saucepan, combine lentils and 1 -1/2 cups water. Bring to boil, reduce heat to low, cover, and simmer until lentils are tender and water is absorbed, 35-40 minutes. Drain well.

In a blender or food processor, chop and puree walnuts in the oil. This should become a smooth- paste consistency. Add this paste to lentils, mash mixture with a fork until it becomes a paste, again.

Add  broth, cut-up garlic, salt, and remaining spices. Mix well. Cover. Can be refrigerated up to 4 days.

Serve this on crackers, or stuffed into whole-wheat pita pockets with red onion slices and dark green lettuces, or serve with French bread slices. Makes 6 servings.

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© 2004 by Pamela Thompson, Giving Ground - all rights reserved

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