SAVORY SPROUTED LENTIL & NUT SPREAD
This is a very healthy, live food recipe with nut protein, EFAs and veggies. Use as a sandwich spread or thin it out slightly to make it a dip. As a filling you can roll up in lettuce leaves or spread into celery sticks. The recipe originates from Alive Magazine. It made a huge amount so I cut the recipe in half. As this is "live" food it does not keep, you need to eat within 24 hours or it begins to ferment. Perfect time to pull out your seed sprouter and make your own lentil or other sprouts - or you can usually buy a variety of sprouts in your local produce store. A food processor is the best tool for this, in order to get a true pate consistency. I have made it in my blender, which worked but I had to add some water to help things along so it was more like a hummus consistency. I am also editing to include about a tsp of tamari/soy/braggs as an option. I found it needed it an extra boost of seasoning.
Provided by magpie diner
Categories Spreads
Time 15m
Yield 1 cups
Number Of Ingredients 12
Steps:
- Grind up the cashews until they're quite fine, I find my 'magic bullet' works really well for this small amount, but then I have to transfer to a food processor to get it to a pate consistency.
- Add in the rest of the ingredients, scraping down the sides a few times. Adjust seasoning to your taste, you may want to add a little extra miso for more saltiness or use the optional tamari/Braggs.
- Refrigerate and use within 24 hours.
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Jadda Akoy
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
MADIHA GHAFOOR
[email protected]This recipe didn't turn out well for me. The lentils were still too hard after cooking for the specified time.
Dansoa Abena
[email protected]I found that the spread was a little too dry. I added a little bit of olive oil and it was perfect.
Al- Mamun
[email protected]This spread is a bit too spicy for my taste. Next time, I'll use less cayenne pepper.
Sobha Chy
[email protected]I love the smoky flavor of the paprika in this recipe.
samrawit tesema
[email protected]This is a great recipe for a party appetizer. It's easy to make ahead of time and it's always a crowd-pleaser.
Robbie Lehman
[email protected]I'm not a vegan, but I'm always looking for ways to incorporate more plant-based meals into my diet. This spread is a great option.
Life of Nikkis TWOdios
[email protected]I'm allergic to nuts, so I substituted sunflower seeds in this recipe. It turned out great!
Richard Prendergast
[email protected]This spread is a great way to get kids to eat their lentils. My kids love it!
Akmal Khan Niazi
[email protected]I added a little bit of chopped jalapeño to my spread for a bit of heat. It was delicious!
Great One
[email protected]This is a great recipe to use up leftover lentils. I always have a few cups of cooked lentils in my fridge, and this is a great way to use them up.
Mark Kirkpatrick
[email protected]I'm not a big fan of lentils, but I really enjoyed this spread. The nuts and spices really balance out the flavor of the lentils.
Rita moonian
[email protected]I was surprised at how easy this spread was to make. I thought it would be a lot more time-consuming, but it came together in just a few minutes.
Gladys Wilkos
[email protected]I love that this recipe is made with all healthy ingredients. It's a great way to get a boost of protein, fiber, and vitamins.
Adan Ontiveros
[email protected]This spread is so versatile. I've used it as a sandwich spread, a dip for vegetables, and a topping for salads. It's always a hit!
Caren Dezlin
[email protected]Great as a dip for crackers, veggies, or bread.
Aslam111 Shoeaib
[email protected]I love the texture of this spread. It's creamy and smooth, with a slight crunch from the nuts.
Mira giri
[email protected]This lentil-nut spread is a delicious and healthy snack or appetizer. The combination of lentils, nuts, and spices creates a flavorful and satisfying dish.