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

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.