Click here to get the post where this recipe originates.
This recipe just jumped out at me when I leafed through Lair's cookbook, Feeding the Whole Family.
It takes all of ten minutes to prepare--and it's star ingredient is French Lentils--one of the best beans out there. High in iron, protein, the amino acid lysine, and fiber. This sandwich spread/dip is loaded with flavor & keeps in the fridge for about a week.
I've eaten it as a dip, and a sandwich spread. Add a little avocado, tomato, lettuce, sprouts, & roasted red pepper and it can't be beat for a fast nutritious lunch.
I've since shared it with my kids, the healthy librarians at work, and some of my friends--and now with you. But thank Cynthia Lair.
Everyone seems to add their own special flair to it. Mary, the librarian added the chipotle, and I'm now adding it to mine!
Warning: You must use French Lentils. Not brown. Not red. Just French. If you're lucky enough to live near a Trader Joe's, use the already steamed, long-shelf-life lentils that come in a light blue box. You'll find them either in the produce or the meat & cheese refrigerated cases. These are French, and they really speed up the prep time.
Last thing: It really works best to make this in a processor, although a VitaMix will also work--it's just harder to clean out.
Serves 3 as a sandwich spread. More as a dip.
Takes 10 minutes to make.
Makes about 1 cup.
2 tablespoons walnuts (toasted are even better--350 degrees for 8 minutes only)
1 cup cooked French lentils (Only use French lentils. I recommend Trader Joe's already cooked vacuum-packed Steamed Lentils. Freeze the leftovers, double the recipe, or use the left-over lentils on a salad or in a soup
2 mushrooms, sliced. (I really like rehydrated dried shiitake mushroom caps for this dip, but you may need to use 3--& wash & rinse them well) They have more flavor than fresh white buttons. Get them in bulk, at lower cost at an Asian market. Baby Bellas or portobellos work well, too.
2 garlic cloves, chopped
1 tablespoon of tamari sauce (lower sodium) **updated 11/22/11 (I inadvertently left this out)
1 tablespoon whole grain Dijon mustard
1 canned chipotle pepper, seeded, with just a teeny tiny bit of adobo sauce (optional, but very good. Better try 1/2 at a time if you're not to sure of the heat.
Option: use 1/2 teaspoon pepper, if you do not want to use chipotle
1. Mix all the ingredients in a food processor, or a VitaMix until smooth & creamy.
2. A food processor is much easier to clean--and easier to remove the spread.
3. Use as a sandwich spread, or as a dip with lentil chips, carrots, crackers, or crusty bread.
4. If using as a sandwich spread, top with roasted red peppers, or tomato, lettuce, sprouts, or a little schmear of avocado.
Keeps in a sealed container for 5-7 days in the fridge.
Nutrition facts are based on 1/3 of the recipe, used as a spread
French Lentil Dijon Sandwich Spread
Serving Size: 1 serving
|Amount Per Serving|