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Lentil Spread

Yield 2 3/4 cups (serving size: 1/4 cup)
"My husband and I frequent a great little fusion restaurant in town. They serve bread with a lentil spread instead of butter. This is my version. It's best with crusty Italian bread." -Rebekka Clavin, Libertyville, IL

Ingredients

  • 2 cups water
  • 3/4 cup dried lentils
  • 1 tablespoon olive oil
  • 2 tablespoons finely chopped shallots
  • 1 tablespoon minced garlic
  • 1/2 cup chopped peeled tomato
  • 2 tablespoons thinly sliced green onions
  • 1 1/2 tablespoons chopped fresh basil
  • 1 teaspoon salt

Nutrition Information

  • calories 60
  • caloriesfromfat 21 %
  • fat 1.4 g
  • satfat 0.2 g
  • monofat 0.9 g
  • polyfat 0.2 g
  • protein 3.9 g
  • carbohydrate 8.5 g
  • fiber 4.2 g
  • cholesterol 0.0 mg
  • iron 1.3 mg
  • sodium 213 mg
  • calcium 11 mg

How to Make It

  1. Combine water and dried lentils in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 40 minutes or until tender.

  2. Heat olive oil in a small skillet over medium heat. Add shallots and garlic; cook 2 minutes or until shallots are tender, stirring occasionally. Place lentils in a large bowl; mash to desired consistency. Add the shallot mixture, tomato, onions, basil, and salt; stir to combine. Cool to room temperature.