Green Lentil Spread
Serves: 2
Mohammad Wiegand
1 January 1970
Based on User reviews:
58
Spice
42
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Onion (chopped)1 cup
Celery (chopped)2 tbsps
Carrot (finely chopped peeled)3 small
Thyme (sprigs)2 small
Rosemary (sprigs)1
Bay Leaf1 cup
French Green Lentils1 cup
White Wine (dry)2 tbsps
Lemon Juice (or more fresh)Directions:
1
Preheat oven to 375°F
2
Cut top 1/2" off head of garlic; place on sheet of foil and drizzle with 1/2 tablespoon oil
3
Roast garlic until tender, about 50 minutes
4
Let cool; squeeze cloves from skins and set aside
5
Discard skins
6
Meanwhile, heat 1/2 tablespoon oil in a large heavy pot over medium heat
7
Add onion and next 5 ingredients; season with salt and pepper
8
Cook until vegetables are soft, about 5 minutes
9
Add lentils; stir for 2 minutes
10
Add wine; simmer until almost all liquid is evaporated, 4-5 minutes
11
Pour in broth to cover lentils by 1"
12
Bring to a boil
13
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
14
Let cool slightly; discard herbs
15
Pureée lentil mixture and garlic cloves in a food processor
16
Stir in remaining 1/2 cup oil and 2 tablespoons lemon juice
17
Season with salt, pepper, and more lemon juice, if desired
18
Preheat oven to 375°F
19
Cut top 1/2" off head of garlic; place on sheet of foil and drizzle with 1/2 tablespoon oil
20
Roast garlic until tender, about 50 minutes
21
Let cool; squeeze cloves from skins and set aside
22
Discard skins
23
Meanwhile, heat 1/2 tablespoon oil in a large heavy pot over medium heat
24
Add onion and next 5 ingredients; season with salt and pepper
25
Cook until vegetables are soft, about 5 minutes
26
Add lentils; stir for 2 minutes
27
Add wine; simmer until almost all liquid is evaporated, 4-5 minutes
28
Pour in broth to cover lentils by 1"
29
Bring to a boil
30
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
31
Let cool slightly; discard herbs
32
Pureée lentil mixture and garlic cloves in a food processor
33
Stir in remaining 1/2 cup oil and 2 tablespoons lemon juice
34
Season with salt, pepper, and more lemon juice, if desired