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."
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
1 pound
ingredients
- 3⁄4 cup dry green lentils or 3/4 cup dried brown lentils
- 2 cups water
- 1⁄2 cup minced onion
- 1 garlic clove, crushed
- 1 tablespoon olive oil
- 1 tablespoon dry yeast (envelope)
- 3 tablespoons light soya sauce
- 1⁄2 teaspoon salt
- 1 teaspoon poultry seasoning or 1 teaspoon allspice
- 1⁄8 teaspoon sage
- 1 dash cumin
- 1 dash dill
directions
- 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.
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Reviews
-
Very, very good. I added only 2 tbsp. soy sauce, so I didn't find it too salty at all. Next time I will grind the lentils a bit finer. Great recipe...thanks for posting. -
Different! Interesting! Very good! VERY salty! I liked it better with melba toast over the pita.
RECIPE SUBMITTED BY
Was brought up in a restaurant kitchen. My family owned a small family restaurant. At the age of 18 went to work for serious chefs to earn my university tuition. Had the opportunity to cook for the Montreal elite in fashionable social clubs. My career as a management consultant has brought me all over the world where I have had the chance to test on site asian, african and european cuisine techniques. I also suffer from a lack of humility.
