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