Lentil Walnut Spread
Description
Lentils and walnuts both contribute to the creamy texture of this savory spread. Enjoy it with vegetables or as a sandwich spread.
Ingredients
- 1 cup lentils, dry
- 1/2 cup California walnuts, chopped
- 2 teaspoons Dijon mustard
- 1 tablespoon red wine vinegar
- Salt and black or red pepper to taste
PREPARATION
- Wash the lentils, cover with cold water, bring to a boil, and cook until soft, about 1 hour.
- Drain the lentils and combine with the remaining ingredients in a food processor. Blend until smooth, adding water as necessary to achieve a spreadable consistency.
From the book Eating Well for Optimum Health by Andrew Weil, M.D. © 2000 by Andrew Weil, M.D. Published in arrangement with Alfred A. Knopf, a division of Random House, Inc.
NUTRITION
- Calories: 135 cal
- Total Fat: 5.5 g
- Polyunsaturated Fat: 4 g
- Cholesterol: 0 mg
- Sodium: 30 mg
- Carbohydrates: 15 g
- Dietary Fiber: 8 g
- Protein: 7 g