Traditional recipes

Green Lentil Spread

Green Lentil Spread

A great spread alternative to hummus (and a fixture with crudités or on sandwiches in the BA Test Kitchen). French green lentils work best here, but the most important ingredient of the recipe is top-quality extra-virgin olive oil.


  • 1 tablespoon plus 1/2 cup extra-virgin olive oil, divided
  • 2 tablespoons finely chopped peeled carrot
  • Kosher salt and freshly ground black pepper
  • 1 cup French green lentils or brown lentils (8 ounces), rinsed
  • 2 cups (about) low-salt chicken broth
  • 2 tablespoons (or more) fresh lemon juice

Recipe Preparation

  • Preheat oven to 375°. Cut top 1/2" off head of garlic; place on sheet of foil and drizzle with 1/2 Tbsp. oil. Roast garlic until tender, about 50 minutes. Let cool; squeeze cloves from skins and set aside. Discard skins.

  • Meanwhile, heat 1/2 Tbsp. oil in a large heavy pot over medium heat. Add onion and next 5 ingredients; season with salt and pepper. Cook until vegetables are soft, about 5 minutes. Add lentils; stir for 2 minutes. Add wine; simmer until almost all liquid is evaporated, 4–5 minutes. Pour in broth to cover lentils by 1". Bring to a boil. Reduce heat to medium-low and gently simmer, adding more broth or water by 1/4-cupfuls as needed, until lentils are tender, about 30 minutes. Let cool slightly; discard herbs.

  • Purée lentil mixture and garlic cloves in a food processor. Stir in remaining 1/2 cup oil and 2 Tbsp. lemon juice. Season with salt, pepper, and more lemon juice, if desired.

Recipe by Rock Center Caf eacute in New York City,

Nutritional Content

1/4 cup contains: Calories (kcal) 160 Fat (g) t11 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 11 Dietary Fiber (g) 3 Total Sugars (g) 1 Protein (g) 4 Sodium (mg) 150Reviews Sectionthis was really quite reminded me so much of liver pate, in texture and even mildly in taste. I made this to bring to an event with vegans so i used vegetable stock instead of chicken. My only complaint was that my lentils took about 2.5 hours to cook. I had to use 4 cups of stock plus at least one more cup of water to get the cooked, but otherwise, everyone loved it.AnonymousLos Angeles, CA11/24/17

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