Categories: Appetizers
Ingredients
- 3/4 cup lentils, rinsed
- 1/4 cup walnut halves (you may toast if you wish)
- 1 tablespoon olive oil
- 1 small garlic clove, peeled
- 1/2 teaspoon salt
- 1 cup finely minced spinach (or watercress leaves)
- 3 tablespoons vegetable broth
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground coriander
Directions
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Combine lentils and 1 1/2 cups water in a small saucepan, and bring to a boil over high heat. Reduce heat to low, cover and simmer until lentils are tender and water is absorbed, 35-40 minutes. Drain well. Transfer to small bowl.
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In small food processor (or blender), process walnuts and oil to smooth paste. With a spatula, scrape mixture into bowl with lentils.
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Mash to paste with a fork.
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On a cutting board, cut garlic in half. Sprinkle with 1/4 teaspoon salt.
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With flat side of knife, mash together.
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Add to lentil-walnut mixture along with spinach, broth, cumin, coriander and remaining 1/4 teaspoon salt.
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Mix well.
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Cover and refrigerate up to 4 days.