Green Lentil Spread Recipes

GREEN LENTILS SPREAD

Steps:

• 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.

GREEN LENTIL SPREAD

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.

INDIAN LENTIL AND SPLIT PEA SPREAD

Steps:

• Cook lentils and split peas in large pot of boiling salted water until very tender, about 35 minutes. Drain.
• Heat 1/3 cup oil in heavy large skillet over medium heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add turmeric and cumin and stir 1 minutes. Transfer mixture to processor. Add lentils and split peas, cilantro, lemon juice, chili powder and remaining 3 tablespoons oil. Process until smooth. Season generously with salt and pepper. Transfer to medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.) Serve with pita bread.