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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 60
  • Calories from fat: 21%
  • Fat: 1.4g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.9g
  • Carbohydrate: 8.5g
  • Fiber: 4.2g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 213mg
  • Calcium: 11mg

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

  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.
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