Total Time
Prep 10 mins
Cook 30 mins

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.

Ingredients Nutrition


  1. Crush the lentils with a coffee mill or in a mortar until they are the size of ground coffee.
  2. In a skillet cook the onions and garlic in the olive oil over medium heat until they are transparent.
  3. Add water, lentils, yeast and seasoning.
  4. Mix thoroughly with a wooden spoon.
  5. Reduce heat to low and cook for 15 to 20 minutes.
  6. If the lentils are coarsely ground, the time can be up to 30 minutes.
  7. Take a cake baking dish and cover the bottom with transparent film (You can also use food plastic containers).
  8. Pour the lentils in the baking dish and let cool in the refrigerator.
  9. When cold, remove from the baking dish, cut in blocks and wrap in film for conservation.
  10. To serve, spread on an open pita bread with dijon-mayo or mayonnaise.
Most Helpful

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.

Kathy228 June 08, 2005

Different! Interesting! Very good! VERY salty! I liked it better with melba toast over the pita.

504Jeana June 06, 2005