Green Lentil Spread Food

MEDITERRANEAN LENTIL PURéE

Steps:

• Combine 2 tablespoons of the olive oil and the garlic in a small frying pan or saucepan over medium heat. When the garlic begins to sizzle, add the spices. Stir together for about 30 seconds, then remove from the heat and set aside.
• Place the lentils in a medium saucepan, cover by 1 to 2 inches with water, add a bay leaf, and bring to a boil. Add salt to taste, reduce the heat and cook until tender, 40 to 50 minutes. Remove the bay leaf. Taste and adjust salt. Place a strainer over a bowl and drain the lentils. Transfer to a food processor fitted with the steel blade.
• Purée the lentils along with the garlic and spices. With the machine running add the additional olive oil. Thin out as desired with the broth from the lentils. The purée should be very smooth; if it is dry or pasty, add more yogurt, broth, or olive oil. Taste and adjust salt. If desired add a few drops of lemon juice. Transfer to a bowl and sprinkle the cilantro over the top if desired, or spread directly on croutons or pita triangles.

SMOOTH AND EASY TO MAKE GREEN LENTIL PATé

Steps:

• Soak the lentils in water for minimum 2 hours or overnight; rinse after soaking;
• Put the lentils with the bay leaves in a medium sized pot with 2 cups of water; bring to a boil and let it simmer until the water is absorbed by the lentils;
• When the lentils are cooked set aside and take out the bay leaves;
• In a large pan add the 2 tbsp of olive oil and, when it's hot, add the diced onion and minced garlic; sauté over medium heat for 1-2 minutes until they turn yellow; stir continuously to prevent burning;
• Add the cooked lentils together with the rest of the ingredients (except the olive oil) and ½ cup of water (or more if you prefer it less thick) and cook for 10 minutes; set aside and allow it to cool;
• Put the lentils with the remained 2 tbsp of olive oil in a high speed blender or a food processor;
• Blend the lentils until you get a smooth paste;
• Transfer it to a bowl, garnish with fresh coriander leaves and enjoy.

GREEN LENTILS SPREAD

Steps:

• Crush the lentils with a coffee mill or in a mortar until they are the size of ground coffee.
• In a skillet cook the onions and garlic in the olive oil over medium heat until they are transparent.
• Add water, lentils, yeast and seasoning.
• Mix thoroughly with a wooden spoon.
• Reduce heat to low and cook for 15 to 20 minutes.
• If the lentils are coarsely ground, the time can be up to 30 minutes.
• Take a cake baking dish and cover the bottom with transparent film (You can also use food plastic containers).
• Pour the lentils in the baking dish and let cool in the refrigerator.
• When cold, remove from the baking dish, cut in blocks and wrap in film for conservation.
• To serve, spread on an open pita bread with dijon-mayo or mayonnaise.

VEGAN LENTIL "TUNA" SPREAD

Steps:

• Heat 2 tablespoons of oil in a medium pan, then add the onion and caramelize. Add the lentils, salt and pepper.
• Stir the mixture on medium heat for 5 minutes or less. When you're done, add the mustard and garlic at the end.
• When you're done, let the mixture cool 5 minutes, then put it in a food processor and blend for 30 seconds or until you reach the desired consistency.
• Place your spread in the fridge for 20 minutes.
• Serve on baguette slices or in a sandwich with a few slices of fresh cucumber.
• Enjoy!

LENTIL BREAD

Steps:

• In a saucepan, combine the lentils, water, onion and garlic; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until lentils are tender. Cool slightly. Transfer mixture to a blender or food processor; cover and process until smooth. Cool to 110°-115°., In a large bowl, dissolve yeast in warm water. Add the milk, lentil mixture, oil, sugar, Parmesan, salt, whole wheat flour and 3 cups bread flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Divide into thirds; shape into loaves. Place in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 35-45 minutes or until golden brown. Remove from pans to wire racks to cool.

GREEN LENTIL SPREAD

Steps:

• Preheat oven to 375°F. Cut top 1/2" off head of garlic; place on sheet of foil and drizzle with 1/2 tablespoon oil. Roast garlic until tender, about 50 minutes. Let cool; squeeze cloves from skins and set aside. Discard skins.
• Meanwhile, heat 1/2 tablespoon oil in a large heavy pot over medium heat. Add onion and next 5 ingredients; season with salt and pepper. Cook until vegetables are soft, about 5 minutes. Add lentils; stir for 2 minutes. Add wine; simmer until almost all liquid is evaporated, 4-5 minutes. Pour in broth to cover lentils by 1". Bring to a boil. Reduce heat to medium-low and gently simmer, adding more broth or water by 1/4-cupfuls as needed, until lentils are tender, about 30 minutes. Let cool slightly; discard herbs.
• Pureée lentil mixture and garlic cloves in a food processor. Stir in remaining 1/2 cup oil and 2 tablespoons lemon juice. Season with salt, pepper, and more lemon juice, if desired.

INDIAN LENTIL AND SPLIT PEA SPREAD

Steps:

• Cook lentils and split peas in large pot of boiling salted water until very tender, about 35 minutes. Drain.
• Heat 1/3 cup oil in heavy large skillet over medium heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add turmeric and cumin and stir 1 minutes. Transfer mixture to processor. Add lentils and split peas, cilantro, lemon juice, chili powder and remaining 3 tablespoons oil. Process until smooth. Season generously with salt and pepper. Transfer to medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.) Serve with pita bread.