Recipe by Sharon123
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.
Top Review by Chef Edlear
Absolutely delicious. I toast my walnuts before I grind them up, then instead of removing paste to a bowl, I add the remaining ingredients to my food processor and pulse a few times to blend. Sometimes I get distracted and the pulsing turns into a puree, but it's all good. The color is beautiful, and this is very easy to throw together. I've been making wraps with this on spinach tortillas, adding mesclun, grated carrots and some of Sharon's recipe for sprouted lentil and bulgar salad. A great vegetarian lunch, thanks, Sharon.
- 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
Directions See How It's Made
- 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.