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pecan and lentil spread recipe
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ingredients for pecan and lentil spread recipe

1 cup red lentils
1 bay leaf
1 Tablespoon grape seed oil
1 white onion
3 cloves garlic
2 sprigs fresh thyme
1 sprig fresh sage
1/2 cup pecans, toasted
2 Tablespoons rice wine
1 Tablespoon Japanese bean paste
1 teaspoon soy sauce

Cook lentils with bay leaf and 2 cups water in sauce pot. Bring to a boil, reduce heat to medium-low, and simmer, covered, 15 to 20 minutes, or until lentils are very soft. Cool, then remove bay leaf.

Small dice onion and cook with oil in pan over medium heat until soft and translucent. Reduce heat to low, and cook onion until browned and caramelized, stirring occasionally. When onion starts to stick, add a Tablespoon of water, and stir to remove any bits of onion from bottom of pan. Add chopped garlic, thyme, and sage, and cook 1 minute more. Let cool.

Combine lentils and onions in food processor with pecans, rice wine, bean paste, and soy sauce. Blend until smooth. Chill for 2 hours, or store up to 3 days in fridge.
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