Lentil Walnut Spread
Equipment
- food processor or immersion blender
- medium size pot with lid
- medium size skillet
Ingredients
- 1 cup lentils rinsed well
- Postage stamp size piece of kombu
- Pinch of sea salt
- ½ cup walnuts lightly pan toasted
- 2 tsp red wine vinegar
- 2 tsp light miso like chickpea or sweet white (I like South River brand, but Miso Master is okay as well.)
Instructions
- Place the lentils and 3 cups water in a medium pot. Heat to a low rolling boil and carefully remove the foam that rises to the top. Add the kombu. Reduce the heat to simmer and cover. Let cook for 30 minutes, stir and check the level of liquid regularly. At 20 minutes add a pinch of sea salt. If there is still a lot of liquid in the lentils, remove the cover so it can evaporate and let cook until fairly thick. Remove from heat. Immediately drain any liquid into a separate bowl and set aside to use in the spread if needed. Let cool.
- Place walnuts in a food processor, process until coarsely ground. Add the rest of the ingredients and puree. Scrape the sides of the processor a few times. If the spread is a bit too thick, add some of the cooking liquid or water a few tsp at a time. Taste and adjust flavors to your liking.
- Serve with blanched vegetables, in collard wraps, in a sandwich or any place you like to use a spread.