Recipe: Lentil and Yogurt Spread

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Yet another Cupboard Challenge brought some really great recipes and ideas; we want to eat lentils every night this week! Lentil pancakes or fried patties were tempting, but ultimately we went with this creamy spread.

This is extremely quick; cook the lentils until soft, then puree with yogurt. Depending on how long you cook them they don't get completely mushy, so there are soft nubs of lentils that form a delicious texture throughout this creamy, tangy dip with the aroma of rosemary. Bring crackers, toast, or veggies with a bowl of this for a great work lunch!

Lentil and Yogurt Spread

makes about 2 cups

1 cup lentils
1/2 tablespoon butter
1/4 onion, chopped
2 cloves garlic, chopped
1 tablespoon fresh rosemary, minced
2 1/2 cups water or broth
3/4 cup whole milk plain yogurt
Salt and pepper to taste

Wash the lentils and drain until the water runs off clear instead of clouded. Set aside. Heat butter in a medium saucepan and cook the onion and garlic until soft and golden. Add the rosemary and lentils and stir. Add the water or broth and bring to a boil, then lower the heat to simmer and cover. Cook for about 20 minutes or until all the liquid is absorbed and the lentils are soft.

Let cool a little, then put in a food processor with the yogurt and whip until smooth. Taste and add salt and pepper as needed. (Alternate method: Whip with beaters or a stand mixer.)

Serve with toasted bread or rye crispbread.

Per serving, based on 2 servings. (% daily value)
Calories
425
Fat
6.9 g (10.7%)
Saturated
3.9 g (19.6%)
Trans
0.1 g
Carbs
63.1 g (21%)
Fiber
29.5 g (117.9%)
Sugars
6.3 g
Protein
28.2 g (56.4%)
Cholesterol
19.6 mg (6.5%)
Sodium
61 mg (2.5%)

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