Lentilwalnutspread Recipes

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LENTIL-WALNUT SPREAD



Lentil-Walnut Spread image

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.

Provided by Sharon123

Categories     Spreads

Time 50m

Yield 2 1/2 cups

Number Of Ingredients 9

3/4 cup lentils, rinsed
1/4 cup walnut halves (you may toast if you wish)
1 tablespoon olive oil
1 small garlic clove, peeled
1/2 teaspoon salt
1 cup finely minced spinach (or watercress leaves)
3 tablespoons vegetable broth
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 198.8, Fat 13.4, SaturatedFat 1.5, Sodium 476.7, Carbohydrate 14.5, Fiber 5.8, Sugar 1.4, Protein 7.6

LENTIL SALAD WITH WALNUT OIL



Lentil Salad With Walnut Oil image

This dish is inspired by a recipe from "The Paris Cookbook," by Patricia Wells. I'd never thought about using walnut oil, which is high in omega-3 fats, with lentils. It's a great combination. Be sure to keep walnut oil in the refrigerator once it's opened.

Provided by Martha Rose Shulman

Categories     dinner, weekday, salads and dressings

Time 1h

Yield Serves six

Number Of Ingredients 17

2 cups green Le Puy lentils, washed and picked over
2 large garlic cloves, crushed
1 bay leaf
1 medium onion, cut in half
1 medium carrot, quartered
6 cups water
Salt to taste
Freshly ground pepper
1/4 cup chopped flat-leaf parsley
1/2 cup broken walnuts
2 tablespoons red wine vinegar or sherry vinegar
1 tablespoon Dijon mustard
Salt
1 shallot, minced, or 1 garlic clove, minced
1/3 cup walnut oil
Salt
freshly ground pepper

Steps:

  • Combine the lentils, garlic, bay leaf, onion, carrot and water in a large saucepan or Dutch oven. Bring to a boil. Add salt to taste (1 to 2 teaspoons), reduce the heat to low, cover and simmer 35 to 45 minutes until the lentils are tender. Remove from the heat. and discard the onion, carrot, garlic cloves and bay leaf. Drain through a strainer set over a bowl.
  • Whisk together the vinegar, Dijon mustard, salt and shallot or garlic. Whisk in the oil and 2 to 4 tablespoons of the liquid from the lentils. Stir into the lentils. Add the parsley and pepper, and taste and adjust salt. Spoon onto plates, arrange walnuts on top of the lentils, and serve.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 15 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 855 milligrams, Sugar 3 grams, TransFat 0 grams

LENTIL NUGGETS RECIPE BY TASTY



Lentil Nuggets Recipe by Tasty image

Here's what you need: lentils, carrot, corn, pea, shredded cheddar cheese, dried oregano, salt, pepper, red pepper flakes, garlic

Provided by Merle O'Neal

Categories     Lunch

Yield 6 servings

Number Of Ingredients 10

1 ½ cups lentils
1 carrot, sliced
½ cup corn
½ cup pea
1 cup shredded cheddar cheese, we used vegan
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
½ teaspoon red pepper flakes
1 clove garlic

Steps:

  • In a medium bowl, soak the lentils in cold water for 3 hours.
  • Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
  • In a food processor, combine the soaked lentils, carrot, corn, peas, vegan cheese, oregano, salt, pepper, red pepper flakes, and garlic, and pulse until well mixed.
  • Take about 1 tablespoon worth of mixture and form it into a nugget with your hands.
  • Bake for 20 minutes, flipping halfway, until golden brown.
  • Or, pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes.
  • Allow to cool 5 minutes.
  • Enjoy!

Nutrition Facts : Calories 209 calories, Carbohydrate 24 grams, Fat 7 grams, Fiber 4 grams, Protein 13 grams, Sugar 2 grams

LENTIL WALNUT PATE



Lentil Walnut Pate image

Make and share this Lentil Walnut Pate recipe from Food.com.

Provided by The Hungry Vegan

Categories     Lentil

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 cups french green lentils, cooked
1 cup chopped walnuts
1/2 teaspoon sesame oil
2 tablespoons tamari
1 tablespoon lime juice
2 garlic cloves
1/8 teaspoon liquid smoke
1 teaspoon sesame seeds
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1 teaspoon fresh sage
1/8 teaspoon cayenne pepper
vegetable broth, as needed for texture
smoked paprika, and coarse sea salt to finish

Steps:

  • Combine all ingredients except vegetable broth, smoked paprika and sea salt in blender or food processor.
  • Pulse until smooth. Add vegetable broth as needed for texture.
  • Place in serving bowl. Sprinkle smoked paprika and coarse sea salt on top.

Nutrition Facts : Calories 366.1, Fat 14.1, SaturatedFat 1.4, Sodium 339.7, Carbohydrate 42.3, Fiber 21.1, Sugar 2, Protein 20.3

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