FRENCH LENTIL DIP
Great dip for a clean diet!
Provided by whittothewhit
Categories Dips and Spreads
Time 10m
Yield 10
Number Of Ingredients 8
Steps:
- Combine cooked lentils, green onions, garlic, walnuts, mustard, tamari, salt, and pepper in the bowl of a food processor; process until smooth.
- Drizzle oil through the chute and process to desired consistency.
Nutrition Facts : Calories 50.3 calories, Carbohydrate 5 g, Fat 2.4 g, Fiber 2 g, Protein 2.4 g, SaturatedFat 0.3 g, Sodium 125.4 mg, Sugar 0.6 g
GREEN LENTIL DIP
Great for dipping crudites, rubbing onto meat or fish or adding to pasta dishes. Healthy and very quick too.
Provided by hannanzoe
Time 5m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Place all the ingredients together in a food blender and whizz up.
- Taste.
- Enjoy.
GREEN LENTIL SPREAD
Provided by Antonio Prontelli
Categories Condiment/Spread Appetizer Low Cal High Fiber Lentil Fall Healthy Low Cholesterol Party Potluck Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 3 cups
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. Cut top 1/2" off head of garlic; place on sheet of foil and drizzle with 1/2 tablespoon oil. Roast garlic until tender, about 50 minutes. Let cool; squeeze cloves from skins and set aside. Discard skins.
- Meanwhile, heat 1/2 tablespoon oil in a large heavy pot over medium heat. Add onion and next 5 ingredients; season with salt and pepper. Cook until vegetables are soft, about 5 minutes. Add lentils; stir for 2 minutes. Add wine; simmer until almost all liquid is evaporated, 4-5 minutes. Pour in broth to cover lentils by 1". Bring to a boil. Reduce heat to medium-low and gently simmer, adding more broth or water by 1/4-cupfuls as needed, until lentils are tender, about 30 minutes. Let cool slightly; discard herbs.
- Pureée lentil mixture and garlic cloves in a food processor. Stir in remaining 1/2 cup oil and 2 tablespoons lemon juice. Season with salt, pepper, and more lemon juice, if desired.
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- Cook for 20-30 minutes, or until most liquid is absorbed and the lentils are tender and not mushy, or 'al dente.' (Mine only took about 18 minutes.)
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