Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Lentil Spread
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- #34469
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2/3 cup small brown Italian lentils or french green lentils
4 cups cold water
1 small carrot, finely chopped
1 small onion, finely chopped
1/2 rib celery, finely chopped
2 cloves garlic, peeled
3 tablespoons olive oil
3 small fresh sage leaves
salt and pepper, to taste
1 loaf French bread, thinly sliced, for serving
extra olive oil, for sprinkling
directions
In a large saucepan, combine the lentils, water, carrot, onion, celery, half the garlic, 1 tablespoon of oil, and sage.
Bring to a boil, lower the heat, and simmer, uncovered, for 30 to 45 minutes or until the lentils are tender.
Drain the lentils and transfer them to a food processor. Add the remaining 1 clove of garlic and work in on-off motions until the mixture is smooth.
Add salt, pepper, and the remaining 2 tablespoons of oil. Work again until it is smooth.
Transfer the mixture to a container, cover, and refrigerate for at least 4 hours.
Toast the bread until it is lightly browned. Spread the lentil mixture on the toast, sprinkle with oil, and serve.
added by
jimdykstra
nutrition data
Nutritional data has not been calculated yet.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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