LENTIL BREAD
Lentils pack a little extra protein and fiber to this fragrant and flavorful brad shared by Mike Buescher from Ft. Wayne, Indiana. Writes Mike, "I grew up on a farm where bread was baked weekly...and have been making my own bread for over 20 years. I like to experiment with all types of grains and flours to make very hearty loaves. This is a favorite."
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 3 loaves (12 slices each).
Number Of Ingredients 13
Steps:
- In a saucepan, combine the lentils, water, onion and garlic; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until lentils are tender. Cool slightly. Transfer mixture to a blender or food processor; cover and process until smooth. Cool to 110°-115°., In a large bowl, dissolve yeast in warm water. Add the milk, lentil mixture, oil, sugar, Parmesan, salt, whole wheat flour and 3 cups bread flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Divide into thirds; shape into loaves. Place in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 35-45 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 118 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 205mg sodium, Carbohydrate 22g carbohydrate, Fiber 2g fiber), Protein 0 protein.
LENTIL-WALNUT SPREAD
Stuff this into a whole wheat pita and top with paper thin slices of red onion and crisp lettuce, and you have a great meal! Or spread on French bread for an appetizer! Adapted from Vegetarian Times magazine.
Provided by Sharon123
Categories Spreads
Time 50m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Combine lentils and 1 1/2 cups water in a small saucepan, and bring to a boil over high heat. Reduce heat to low, cover and simmer until lentils are tender and water is absorbed, 35-40 minutes. Drain well. Transfer to small bowl.
- In small food processor (or blender), process walnuts and oil to smooth paste. With a spatula, scrape mixture into bowl with lentils. Mash to paste with a fork.
- On a cutting board, cut garlic in half. Sprinkle with 1/4 teaspoon salt. With flat side of knife, mash together. Add to lentil-walnut mixture along with spinach, broth, cumin, coriander and remaining 1/4 teaspoon salt. Mix well. Cover and refrigerate up to 4 days.
Nutrition Facts : Calories 198.8, Fat 13.4, SaturatedFat 1.5, Sodium 476.7, Carbohydrate 14.5, Fiber 5.8, Sugar 1.4, Protein 7.6
LENTIL SPREAD
Make and share this Lentil Spread recipe from Food.com.
Provided by dicentra
Categories Low Cholesterol
Time 50m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine water and dried lentils in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 40 minutes or until tender.
- Heat olive oil in a small skillet over medium heat. Add shallots and garlic; cook 2 minutes or until shallots are tender, stirring occasionally.
- Place lentils in a large bowl; mash to desired consistency. Add the shallot mixture, tomato, onions, basil, and salt; stir to combine. Cool to room temperature.
Nutrition Facts : Calories 67.6, Fat 1.5, SaturatedFat 0.2, Sodium 235.4, Carbohydrate 9.7, Fiber 4.6, Sugar 0.6, Protein 3.9
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- Meanwhile, heat 1/2 Tbsp. oil in a large heavy pot over medium heat. Add onion and next 5 ingredients; season with salt and pepper. Cook until vegetables are soft, about 5 minutes. Add lentils; stir for 2 minutes. Add wine; simmer until almost all liquid is evaporated, 4–5 minutes. Pour in broth to cover lentils by 1". Bring to a boil. Reduce heat to medium-low and gently simmer, adding more broth or water by 1/4-cupfuls as needed, until lentils are tender, about 30 minutes. Let cool slightly; discard herbs.
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