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Lentil Spread with Whole-Grain Crackers



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Lentil Spread with Whole-Grain Crackers

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

1. Preheat oven to 400 degrees F. Lightly oil a 2-quart loaf pan.

2. In a large skillet over medium-high heat, saute onion, mushrooms,
carrots, and garlic in olive oil and wine until soft (about 10 minutes).
Remove from heat.

3. Stir in lentils, bread crumbs, basil, nutmeg, cumin, curry powder, and
soy sauce. If mixture is too dry to form a ball, add a bit of water; if
runny, add more bread crumbs. Press into prepared loaf pan. Cover with
aluminum foil and bake for 45 minutes. Serve with Whole-Grain Crackers.

~ Whole-Grain Crackers

1. Preheat oven to 400 degrees F. Lightly oil a large baking sheet.

2. In a large bowl combine tahini, molasses, and milk, mixing until smooth
and creamy. Stir in flour to form a soft dough.

3. Lightly flour a work surface and roll out dough. Cut into cracker shapes
or rounds about 1/16 inch thick. Poke each cracker several times with a
fork-the holes keep it from curling as it bakes. Place on baking sheet and
bake for 5 to 8 minutes. Watch carefully: They tend to brown quickly.

Makes approximately 2 dozen crackers.

Ingredients:

Safflower oil -- for coating
Pan
1/2 c Minced onion
1/2 c Minced mushrooms
1/4 c Grated carrots
2 tb Minced garlic
1 ts Olive oil
1/3 c White wine
2 c Cooked lentils
1 c Whole wheat or rye bread
Crumbs
1 tb Minced fresh basil leaves
1/4 ts Nutmeg
1/4 ts Cumin
1/4 ts Curry powder
1 tb Low-sodium soy or tamari
Sauce
-
Safflower oil -- to coat
Baking sheet
1/4 c Tahini
1 tb Molasses
1/4 c Nonfat milk or nonfat plain
Yogurt
1 1/4 c Whole-wheat pastry flour
Whole-Grain Crackers

Serves:

10 Servings

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