Lentil Spread

"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

Yield:

2 3/4 cups (serving size: 1/4 cup)

Recipe from

Nutritional 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

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

Preparation

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

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.

Note:

Rebekka Clavin,

October 2004