Lentil Spread
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
Directions
- In a large saucepan, heat 1 tbsp. oil 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 1 hr.), adding more broth or water a bit at a time as needed to keep lentils barely submerged.
- Cool slightly; discard bay leaf.
- In a food processor, purée lentil mixture with garlic while drizzling in remaining oil through a pour spout.
- 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).
