Chez Alain's Note:
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.
My Private Note
Units: US | Metric
- 3/4 cup dry green lentils or 3/4 cup dried brown lentils
- 2 cups water
- 1/2 cup minced onion
- 1 garlic clove, crushed
- 1 tablespoon olive oil
- 1 tablespoon dry yeast (envelope)
- 3 tablespoons light soya sauce
- 1/2 teaspoon salt
- 1 teaspoon poultry seasoning or 1 teaspoon allspice
- 1/8 teaspoon sage
- 1 dash cumin
- 1 dash dill
- 1Crush the lentils with a coffee mill or in a mortar until they are the size of ground coffee.
- 2In a skillet cook the onions and garlic in the olive oil over medium heat until they are transparent.
- 3Add water, lentils, yeast and seasoning.
- 4Mix thoroughly with a wooden spoon.
- 5Reduce heat to low and cook for 15 to 20 minutes.
- 6If the lentils are coarsely ground, the time can be up to 30 minutes.
- 7Take a cake baking dish and cover the bottom with transparent film (You can also use food plastic containers).
- 8Pour the lentils in the baking dish and let cool in the refrigerator.
- 9When cold, remove from the baking dish, cut in blocks and wrap in film for conservation.
- 10To serve, spread on an open pita bread with dijon-mayo or mayonnaise.
Browse Our Top Lunch/Snacks Recipes
Nutritional Facts for Green Lentils Spread
Serving Size: 1 (1032 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 706.3
- Calories from Fat 142
- Total Fat 15.8 g
- Saturated Fat 2.2 g
- Cholesterol 0.0 mg
- Sodium 1190.6 mg
- Total Carbohydrate 101.2 g
- Dietary Fiber 47.8 g
- Sugars 6.4 g
- Protein 42.8 g