Lentil and Yogurt Spread
Prep time:
Cook time:
Total time:
Serves: 3-5
- ½ cup chopped walnuts *preferably toasted
- 2 cups baby spinach
- 1 cup fresh basil leaves
- 1 cup cooked lentils
- 2 tablespoons flat-leaf parsley, chopped
- 1 garlic clove, minced
- 1 lemon
- 1 cup plain Greek yogurt
- ¼ cup extra virgin olive oil
- 1 tbsp liquid honey
- Pinch of salt and freshly ground pepper
- ½ cup Parmesan cheese, shaved
- Gently chop the spinach and basil leaves, trying hard to not bruise them.
- Place the lentils in a bowl and mix in the spinach, basil, parsley, and garlic.
- Squeeze the lemon into the lentils. Mix to combine, and then fold in the yogurt gently to prevent the lentils from mushing up.
- Drizzle in the olive oil and honey. Fold in the toasted walnuts. Season the mixture with salt and pepper.
- When assembled on toast, or if enjoyed alongside a salad simply garnish with Parmesan.
Recipe by Carrots & Cake at http://www.carrotsandcake.ca/lentil-and-yogurt-spread/
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