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Mary's Lentil-Walnut Spread ¾ cup lentils, sorted and rinsed ½ cup walnut pieces 1 T. extra-virgin, cold-pressed olive oil 1 large clove garlic, or several small cloves (peeled) ½ tsp. salt or less 3 T. vegetable broth ½ -1 tsp. ground cumin ½ tsp. ground coriander ½ 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. Return to Giving Ground Recipes © 2004 by Pamela Thompson, Giving Ground - all rights reserved |
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