Wednesday, May 21, 2014
Roasted Garlic and Lentil Spread Recipe- Vegan, Sugar Free, GAPS Legal
Yesterday, I made lentils stuffed into hollyhock leaves that I foraged, and I had a lot of leftover cooked lentils from that. I decided to try to make a lentil based spread out of those lentils, and figured that it would probably pair very well with roasted garlic. Roasted garlic is not only super flavorful, it also is creamy, which pairs very well with legumes like lentils, since I find the most off putting aspect of lentils its mealiness (which feels "dry" in your mouth), which you can't notice when paired with something creamy. (Also acidic things paired with lentils make you not notice their texture quite so much, I've found.)
I also added a decent amount of oil to it, which helps it be smooth and creamy- I'm not really concerned about fattiness or whatever, since I don't think fat is unhealthy- just use the oil you consider to be healthiest to keep this healthy.
Use this as a dipping "sauce" for vegetables, or as a spread on crackers or bread. Or just eat it by the spoonful, since it is yummy enough for that. Pictured above is the spread as an open faced sandwich on my gluten free flat bread, together with foraged lambsquarters, tomatoes, and onions. Delish!
1 head garlic
4 cups cooked green/brown lentils
1/2 cup oil
1/2- 1 teaspoon salt
1 1/2-2 tablespoons lemon juice
1. Roast your head of garlic. Alternatively, you can make "cheater" roasted garlic by putting the entire head of garlic in a pan with a little oil at the bottom, covering it, and cooking it on medium until the bottom is semi charred and the garlic cloves themselves are completely soft.
2. Put the peeled garlic and everything into a blender or food processor. Process until smooth.
3. Adjust flavors to taste, adding more salt or lemon juice as needed.
What is your favorite lentil recipe? Does this look like a recipe you'd try out?
Linking up to Natural Living Monday, Mostly Homemade Monday, Allergy Free Wednesday, Real Food Wednesday