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Lentil-Walnut Spread

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“Stuff this into a whole wheat pita and top with paper thin slices of red onion and crisp lettuce, and you have a great meal! Or spread on French bread for an appetizer! Adapted from Vegetarian Times magazine.”
READY IN:
50mins
YIELD:
2 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine lentils and 1 1/2 cups water in a small saucepan, and bring to a boil over high heat. Reduce heat to low, cover and simmer until lentils are tender and water is absorbed, 35-40 minutes. Drain well. Transfer to small bowl.
  2. In small food processor (or blender), process walnuts and oil to smooth paste. With a spatula, scrape mixture into bowl with lentils. Mash to paste with a fork.
  3. On a cutting board, cut garlic in half. Sprinkle with 1/4 teaspoon salt. With flat side of knife, mash together. Add to lentil-walnut mixture along with spinach, broth, cumin, coriander and remaining 1/4 teaspoon salt. Mix well. Cover and refrigerate up to 4 days.

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