Lentil-Walnut Spread
Makes about 2 1/2 cups; serves 10
Time 45 min
This delicious pâté-like spread is great to pack for picnics and road trips but is also elegant enough to serve at a dinner party, accompanied by country-style bread. And it’s vegan, so you’re sure to please everyone. Use canned or thawed frozen lentils in this recipe, or simmer 1/3 cup dried lentils in 2/3 cup water, covered, until tender and water has evaporated, about 30 minutes.
Special Diets:
Ingredients
- 2 large yellow onions, halved and thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 3/4 teaspoon ground black pepper
- 3 cloves garlic, finely chopped
- 1 cup cooked lentils
- 1 cup walnut halves and pieces, toasted
- 1 1/2 tablespoon white miso
- 1 teaspoon sherry vinegar
Method
Combine onions, oil, salt and pepper in a large skillet.
Set over medium heat and cook, stirring occasionally, until onions are wilted and softened, 7 to 8 minutes.
Cover, lower the heat and cook, stirring frequently, until onions are golden brown and caramelized, about 25 minutes more.
Stir in garlic and cook for 2 minutes more.
Transfer onions to a food processor and add lentils, walnuts, miso and vinegar.
Process until very smooth, 1 to 2 minutes, stopping occasionally to scrape down the sides of the processor.
Transfer to a bowl and serve. Spread will keep in an airtight container in the refrigerator for up to 3 days.
Nutritional Info:
Per serving: about 1/4 cup, 150 calories (100 from fat), 11g total fat, 1g saturated fat, 0mg cholesterol, 190mg sodium, 10g carbohydrates (3g dietary fiber, 2g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 large yellow onions, halved and thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 3/4 teaspoon ground black pepper
- 3 cloves garlic, finely chopped
- 1 cup cooked lentils
- 1 cup walnut halves and pieces, toasted
- 1 1/2 tablespoon white miso
- 1 teaspoon sherry vinegar