Green Lentil Spread
By á-2799
Ingredients
- 1 head of garlic
- 1 tbsp plus 1/2 c olive oil, divided
- 1/2 c chopped onion
- 1/4 c chopped celery
- 2 tbsp finely chopped peeled carrot
- 3 small sprigs thyme
- 2 small sprigs rosemary
- 1 bay leaf
- Kosher salt and black pepper
- 1 c French green lentils
- 1/2 c dry white wine
- 2 c chicken broth ++
- 2 tbsp fresh lemon juice
Details
Servings 3
Preparation
Step 1
Preheat oven to 375. Cut top 1/2" off head of garlic; place on sheet of foil and drizzle wlith 1/2 tbsp oil. Roast garlic until tender, about 50 minutes. Let cool; squeeze cloves from skins and set aside. Discard skins.
Meanwhil 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.Puree 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.
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