Ingredients
- Lentils
- 4 cups water
- 1 cup dry brown lentils, picked over and rinsed
- 1 tsp. salt
- 1 small onion, halved
- 1 garlic clove, crushed
- Spread
- 1 tbsp. olive oil
- 8 oz crimini mushrooms, sliced
- 1/2 tsp. salt, divided
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1/4 cup dry sherry, vegetable broth or water
- 1 1/2 cups walnuts, toasted and chopped
- 1 tbsp. fresh lemon juice
- 1/4 tsp. freshly ground black pepper
- 2 tbsp. chopped fresh parsley
- 1 tbsp. minced fresh rosemary
- Chopped walnuts (optional)
- Rosemary sprigs (optional)
- Assorted whole grain crackers, for serving
- *Use caution when blending hot liquids. Hold blender lid down with a kitchen towel while blender is running.
Instructions
- To make lentils, combine all ingredients in medium saucepan and bring to boil. Reduce heat, cover and simmer 30-35 minutes or until lentils are very tender. Drain well. Remove and discard onion, garlic and bay leaf.
- Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add mushrooms and 1/4 tsp. salt. Cook, stirring occasionally, for 5 minutes or until lightly browned. Reduce heat to medium, add onion and cook, stirring often, for 5 minutes or until tender. Add garlic and cook, stirring constantly, for 1 minute or until fragrant. Add sherry and cook, stirring constantly, for about 1 minute or until liquid has evaporated. Transfer mixture to food processor.
- Add lentils, walnuts, lemon juice, pepper and remaining 3/4 tsp. salt to food processor and process until very smooth. Add parsley and rosemary and pulse to combine.
- Line 4-cup loaf pan or baking dish or small molds with plastic wrap, allowing 4 inches to hang over side. Spoon spread into pan and spread evenly. Fold plastic wrap over surface of spread, then cover pan with foil. Refrigerate 4 hours or overnight.
- To serve, unwrap spread and invert onto serving platter. Remove plastic wrap. Garnish with chopped walnuts and rosemary sprigs, if you like. Serve with assorted whole grain crackers.
