Green Lentil Spread

By tammy1365

Ingredients

• 1 head of garlic
• 1 T plus 1/2 cup extra-virgin olive oil, divided
• 1/2 c chopped onion
• 1/4 c chopped celery
• 2 T finely chopped peeled carrot
• thyme
• rosemary
• bay leaf
• Kosher salt and freshly ground black pepper
• 1 c French green lentils or brown lentils (8 ounces), rinsed
• 1/2 c dry white wine
• 2 c (about) low-salt chicken broth
• 2 T (or more) fresh lemon juice

Details

Servings 3
Adapted from bonappetit.com

Preparation

Step 1

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.