"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
Cooking Light OCTOBER 2004
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.
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