Lentil Spread
This is a deliciously rich spread which also works as a side dish with a Lebanese meal. Truffle oil is the secret!
Ingredients
Serves: 4
- 200g dried lentils
- 2 cups (500ml) vegetable stock
- 1 teaspoon extra virgin olive oil
- 1 1/2 tablespoons truffle oil
- salt and freshly ground black pepper to taste
Directions
Preparation:10min ›
Cook:30min ›
Ready in:40min
- Boil the lentils in stock in a partially covered saucepan until they are soft and all the stock has been absorbed, about 30 minutes. Remove from heat and let cool.
- Place lentils in a food processor. Pour in olive oil and truffle oil and pulse until almost smooth. Season with salt and pepper to taste and add additional truffle oil if desired. Pulse to preferred thickness and consistency. If too thick, pour in a few teaspoons of water or stock to thin.
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Reviews and Ratings
Global Ratings:
(11)
Reviews in English (13)
Used different ingredients. I've made this before because I have a lot of food allergies and hummus is a wonderful, healthy snack I can eat. The problem: I hate chickpeas. So I've made "hummus" with lentils as this recipe says. I didn't use truffle oil, but chilli oil. The spice gives it some kick. I love it! - 29 Sep 2008
Altered ingredient amounts. This recipe is okay. I more than doubled the water for cooking the lentils and they still didn't come out as soft I would have liked for this recipe. While the recipe doesn't use a ton, truffle oil is quite expensive. I'm not sure this recipe is worth the effort or expense, particularly for a someone who eats meat. It still gets 3 stars, because it doesn't taste all that bad. It's close to real pate, but different enough to feel like something is missing. - 29 Sep 2008
This is actually surprisingly delicious. I had no problem cooking up my lentils (although they didn't get very tender, it's true. But I like them better that way) with the 2 cups of stock. The truffle oil is wonderful. This is my first time making lentils and I'm surprised at how much I like it. I would absolutely make this recipe again. - 29 Sep 2008