Lentil Spread

We have an invite tonite to a small dinner party. Oh joy! No cooking and I get to rummage thru a strange kitchen. One of my favorite past times. I thought my company would be enough of gift for the host and hostess but better manners took hold. I have some corn flour crackers I have been experimenting with and thought a nice spread would be a welcome little nosh. I chose some French lentils and will smooth them out with some EVOO, some homemade mayo and a touch of citrus. This is pretty good substitute for hummus. The lentils are a quick cook as far as legumes go, high in protein, fiber and are affordable.

 You will need a food processor. This will make a good 2 plus cups and cost under $2.50

  • 1 cups lentils, picked over
  • 1 medium onion, small dice
  • 1/4 cup EVOO
  • 1 clove garlic, smashed
  • 1/2 cup mayo, homemade is better
  • a pinch of cayenne
  • a pinch of ground fennel
  • zest of 1/4 of an orange
  • squeeze of a fresh lemon wedge
  • 1 Tablespoon capers, chopped
  • sea salt to taste

Cook the lentils in 1 1/2 cups cups of simmering salted water with the onion about 3 minutes

Cover and let sit in a warm place for 15 minutes. Should be nice and soft and most of the liquid absorbed

In your food processor add the cooked lentils. Reserve a few for garnish.

Add the garlic and olive oil. Puree scraping any strays off the side.

Add the cayenne, fennel, orange zest, lemon juice, capers and mayo.Puree.

Taste and adjust.

At the end of the evening the hostess sent me home with the leftover spread but kept the crackers. Maybe I posted the wrong recipe?