Lentil Spread

Makes 3 cups
  • 1 tbsp. plus 1/2 cup Kowalski's Extra Virgin Olive Oil, divided
  • 1 cup Kowalski's Mirepoix
  • 1/2 oz. fresh thyme, stemmed and roughly chopped
  • 1/2 oz. Kowalski's fresh rosemary, stemmed and roughly chopped
  • 1 bay leaf
  • 1 cup green or brown lentils
  • 1/2 cup dry white wine
  • 4 cups low-sodium chicken broth, divided, approx.
  • 1/4 cup roasted garlic cloves
  • 2 tbsp. fresh squeezed lemon juice
  • - kosher salt and Kowalski's Coarse Ground Black Pepper, to taste

Heat 1 tbsp. oil in a large saucepan over medium heat; add mirepoix and herbs. Cook until vegetables are soft (about 5 min.). Add lentils; cook and stir for 2 min. Add wine; cook until almost evaporated (4-5 min.). Pour in enough broth to cover lentils by 1"; bring to a boil. Reduce heat to medium-low; simmer until lentils are tender (about 60 min.), adding more broth or water a bit at a time as needed to keep lentils barely submerged. Cool slightly; discard bay leaf. Purée lentil mixture with garlic cloves in a food processor; with processor running, drizzle in remaining oil through pour spout. Stir in juice; season with salt and pepper.

Note: Red or yellow lentils will work, too, but will require less cooking liquid and less cooking time.

Good Foods For Good Health

Nutrition Information per 1/4 Cup Serving:
Total Calories: 162
Total Fat: 11 g
Saturated Fat: 1.5 g
Sodium: 19 mg
Fiber: 3 g

A good source of vitamins A and K, folate and iron.