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French Lentil Dijon Spread

French lentils are those tiny, black ones that are so tasty. This blend works well as a party dip for crackers and vegetables or use it as a sandwich spread with whole wheat toast with lettuce, tomato and mayonnaise - throw on some caramelized onions to make it scrumptious.

2 tablespoons
walnuts
1 cup cooked French
lentils
2 mushrooms, sliced
1 scallion, sliced
1 clove garlic
1 tablespoon
dijon mustard
1 tablespoon tamari
teaspoon black pepper
2-4 tablespoons extra virgin olive oil

(Need to know how to cook the lentils?  One cup French lentils and 2 cups water or stock and a bay leaf, bring to boil, turn down to simmer, cover and let it do its thing until all the water is absorbed.  This will give you 3 cups of cooked lentils.)

Grind walnuts first in a blender or coffee grinder or chop well with a knife on a cutting board.  Place nuts, cooked lentils, mushrooms, scallions, garlic, mustard, tamari and pepper in food processor and blend until smooth.  Add oil slowly through the feed tube  to get the consistency you desire.  This spread will keep in the refrigerator for several days.

Preparation time: 10 minutes
Makes 1+ cups

Reprinted from
Feeding the Whole Family by Cynthia Lair (Sasquatch Books, 2008)

2 Comments:

Jami Kimble
Thank you so much for this recipe, it is darn tasty and a way for us non-vegetarians to branch out a bit. I wonder if this would freeze okay? Also, I love the captcha on your site that has a pull-down menu asking if I'm a robot - too funny.
July 23, 2011, 12:19 pm

Laura
I love this recipe, and I wanted to bring it to a party tomorrow night, but my friend has nut allergies. She can't eat walnuts but can eat pine nuts and almonds. Would either of these be ok to substitute? Thanks.
December 1, 2011, 12:13 pm

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