Categories: Appetizers

Ingredients

• 3/4 cup lentils, rinsed
• 1/4 cup walnut halves (you may toast if you wish)
• 1 tablespoon olive oil
• 1 small garlic clove, peeled
• 1/2 teaspoon salt
• 1 cup finely minced spinach (or watercress leaves)
• 3 tablespoons vegetable broth
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground coriander

Directions

1. Combine lentils and 1 1/2 cups water in a small saucepan, and bring to a boil over high heat. Reduce heat to low, cover and simmer until lentils are tender and water is absorbed, 35-40 minutes. Drain well. Transfer to small bowl.

2. In small food processor (or blender), process walnuts and oil to smooth paste. With a spatula, scrape mixture into bowl with lentils.

3. Mash to paste with a fork.

4. On a cutting board, cut garlic in half. Sprinkle with 1/4 teaspoon salt.

5. With flat side of knife, mash together.

6. Add to lentil-walnut mixture along with spinach, broth, cumin, coriander and remaining 1/4 teaspoon salt.

7. Mix well.

8. Cover and refrigerate up to 4 days.

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