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