Mediterranean Diet Recipes - Lentil-Walnut Spread

Ingredients Required

3/4 cup lentils, rinsed
1/4 cup walnut halves
1 tablespoon olive oil
1 small clove garlic, peeled
1/2 teaspoon salt
1 cup finely minced arugula, spinach or watercress leaves
3 tablespoons vegetable broth
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander

Procedure

In a small saucepan, combine lentils and 1 1/2 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer until lentils are tender and water is absorbed, 35 to 40 minutes. Drain well. Transfer to a small bowl.

In a small food processor or blender, process walnuts and oil to a smooth paste. With a rubber spatula, scrape mixture into bowl with lentils. With a fork, mash mixture into a paste.

Cut garlic in half; sprinkle with 1/4 teaspoon salt. With the flat side of a knife, mash together. Add to lentil-walnut mixture along with arugula, broth, cumin, coriander and remaining salt. Mix well. Cover and refrigerate up to 4 days.

Serve with French bread slices or stuff it into a whole-wheat pita with red onion and romaine lettuce. Makes 6 servings.

Nutritional information per serving

Calories, 83.16;
Protein, 3.718 grams;
Carbohydrates, 6.064 grams;
Total fat, 5.379 grams;
Cholesterol, 0;
Saturated fat, 0.509 grams;
Dietary fiber, 2.341 grams.

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