Overloading the Machine

Lentil Spread

Recipes / Spreads

Serves 6.

  • 2/3 cup small brown Italian lentils or French green lentils
  • 4 cups cold water
  • 1 small carrot, finely chopped
  • 1 small onion, finely chapped
  • 1/2 rib celery, finely chopped
  • 2 cloves garlic, peeled
  • 3 tablespoons olive oil
  • 3 small fresh sage leaves
  • Salt and pepper, to taste
  • 1 loaf French bread, thinly sliced (for serving)
  • Extra olive oil (for sprinkling)

In a large saucepan, combine the lentils, water, carrot, onion, celery, 1 clove of garlic, 1 tablespoon of oil, and sage. Bring to a boil, lower the heat, and simmer, uncovered, for 30 to 45 minutes or until the lentils are tender.

Drain the lentils and transfer them to a food processor. Add the remaining 1 clove of garlic and work in on-off motions until the mixture is smooth. Add salt, pepper, and the remaining 2 tablespoons of oil. Work again until it is smooth. Transfer the mixture to a container, cover, and refrigerate for at lest 4 hours.

Toast the bread until it is lightly browned. Spread the lentil mixture on the toast, sprinkle with oil, and serve.

Note: Haven't tried this yet.

This page was last modified on 2011 December 20.