Savory Lentil Spread
By Mary McDougall
Serves: Makes about 4 cups
Prep Time: 15 min
Cook Time: 45 min
Ingredients
4 Cups
Water
1 Cup
Uncooked brown lentils
1/2 Cup
Vegetable broth
1
Onion, chopped
1 Tsp
Minced garlic
1/2 Pound
Fresh mushrooms, sliced
1 1/2 Tsp
Basil
1 1/2 Tsp
Marjoram
1 Tsp
Rubbed sage
1 Tsp
Rosemary
1 Tsp
Thyme
1 Tsp
Dry mustard
1/4 Tsp
Black pepper
1/4 Tsp
Allspice
1/4 Tsp
Ground ginger
1/4 Tsp
Cayenne
1 Tbsp
Soy sauce (optional)
1 Tbsp
Sherry
Directions
1
Place water and lentils in a saucepan and cook, covered, until lentils are tender, about 45 minutes. Drain and set aside.
2
Meanwhile, place the vegetable broth, onions and garlic in a non-stick pan. Cook and stir occasionally for about 5 minutes, until onions are soft. Add mushrooms and cook 5 minutes more. Add herbs and spices, cook and stir another 10 minutes, adding a bit more vegetable broth if needed. Add cooked lentils, soy sauce and sherry. Cook and stir until liquid is absorbed and mixture starts to stick to the bottom of the pot.
3
Place in a food processor and process until fairly smooth.
4
Serve warm or cold as a spread for bread or crackers.
Print Recipe
Print With Images
Print Without Images
Struggling to make healthy eating stick? Get practical guidance, exclusive recipes and community support by joining our Starch Solution Community.
Join the Conversation!
Whether you’ve tried the recipe, have a question or want to share your own healthy twist - your voice matters.