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Ingredientes
- 3/4 c. lentils, rinsed
- 1/4 c. walnut halves
- 1 Tbsp. flaxseed oil or possibly extra virgin olive oil
- 1 sm garlic clove, peeled
- 1/2 tsp salt
- 1 c. finely chopped arugula Or possibly spinach or possibly watercress leaves
- 3 Tbsp. vegetable broth
- 1/4 tsp grnd cumin
- 1/8 tsp grnd coriander
Direcciones
- MAKES 2 1/2 C. DAIRY-FREE
- French bread slices go great with this flavorful spread. Alternatively, stuff it into a whole-wheat pita along with paper-thin slices of red onion and crisp romaine lettuce.
- In small saucepan, combine lentils and 1 1/2 c. water and bring to a boil over high heat. Reduce heat to low, cover and simmer till lentils are tender and water is absorbed, 35 to 40 min. Drain well. Transfer to small bowl.
- In small food processor or possibly blender, process walnuts and oil to smooth paste.
- With rubber spatula, scrape mix into bowl with lentils. Mash to paste with fork.
- On cutting board, cut garlic in half; sprinkle with 1/4 tsp. salt. With flat side of knife, mash together. Add in to lentil-walnut mix along with arugula, broth, cumin, coriander and remaining 1/4 tsp. salt. Mix well, cover and chill up to 4 days.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 23g | |
| Recipe makes 10 servings | |
| Calories 73 | |
| Calories from Fat 21 | 29% |
| Total Fat 2.4g | 3% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 135mg | 6% |
| Potassium 150mg | 4% |
| Total Carbs 9.05g | 2% |
| Dietary Fiber 4.5g | 15% |
| Sugars 0.39g | 0% |
| Protein 3.98g | 6% |
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