Lentil spread with whole-grain crackers
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Safflower oil -- for coating | ||
| Pan | ||
| ½ | cup | Minced onion |
| ½ | cup | Minced mushrooms |
| ¼ | cup | Grated carrots |
| 2 | tablespoons | Minced garlic |
| 1 | teaspoon | Olive oil |
| ⅓ | cup | White wine |
| 2 | cups | Cooked lentils |
| 1 | cup | Whole wheat or rye bread |
| Crumbs | ||
| 1 | tablespoon | Minced fresh basil leaves |
| ¼ | teaspoon | Nutmeg |
| ¼ | teaspoon | Cumin |
| ¼ | teaspoon | Curry powder |
| 1 | tablespoon | Low-sodium soy or tamari |
| Sauce | ||
| Safflower oil -- to coat | ||
| Baking sheet | ||
| ¼ | cup | Tahini |
| 1 | tablespoon | Molasses |
| ¼ | cup | Nonfat milk or nonfat plain |
| Yogurt | ||
| 1¼ | cup | Whole-wheat pastry flour |
| Whole-Grain Crackers | ||
Directions
-
1. Preheat oven to 400 degrees F. Lightly oil a 2-quart loaf pan.
2. In a large skillet over medium-high heat, saute onion, mushrooms, carrots, and garlic in olive oil and wine until soft (about 10 minutes).
Remove from heat.
3. Stir in lentils, bread crumbs, basil, nutmeg, cumin, curry powder, and soy sauce. If mixture is too dry to form a ball, add a bit of water; if runny, add more bread crumbs. Press into prepared loaf pan. Cover with aluminum foil and bake for 45 minutes. Serve with Whole-Grain Crackers.
~---- Whole-Grain Crackers ----- 1. Preheat oven to 400 degrees F. Lightly oil a large baking sheet.
2. In a large bowl combine tahini, molasses, and milk, mixing until smooth and creamy. Stir in flour to form a soft dough.
3. Lightly flour a work surface and roll out dough. Cut into cracker shapes or rounds about 1/16 inch thick. Poke each cracker several times with a fork-the holes keep it from curling as it bakes. Place on baking sheet and bake for 5 to 8 minutes. Watch carefully: They tend to brown quickly.
Makes approximately 2 dozen crackers.
Recipe By : the California Culinary Academy From:
File