Lentil Spread

Lentil Spread

Makes 3 cups

Ingredients

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

1 tbsp. plus ½ cup Kowalski's Extra Virgin Olive Oil, divided
1 cup Kowalski's Fresh Mirepoix
½ oz. fresh thyme, stemmed and roughly chopped
½ oz. fresh rosemary, stemmed and roughly chopped
1 dried bay leaf
1 cup green or brown lentils
½ cup dry white wine
4 cups (approx.) low-sodium chicken broth, divided
¼ cup roasted garlic cloves
2 tbsp. Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
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Directions
  1. In a large saucepan, heat 1 tbsp. oil over medium heat. Add mirepoix and herbs; cook until vegetables are soft (about 5 min.).
  2. Add lentils; cook and stir for 2 min.
  3. Add wine; cook until almost evaporated (4-5 min.).
  4. Pour in enough broth to cover lentils by 1"; bring to a boil.
  5. Reduce heat to medium-low; simmer until lentils are tender (about 1 hr.), adding more broth or water a bit at a time as needed to keep lentils barely submerged.
  6. Cool slightly; discard bay leaf.
  7. In a food processor, purée lentil mixture with garlic while drizzling in remaining oil through a pour spout.
  8. Stir in juice; season with salt and pepper.

 

Tasty Tip:

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

Find It!

  • Find Kowalski's Fresh Mirepoix in the Prepared Produce Section (or substitute the same amount of finely chopped mixed vegetables, such as carrots, celery and onions).