This is an easy and tasty one.
You could use it for a pre-dinner appy for guests, or an afternoon snack. But what I really like it for is as a sandwich filling. And it’s chock full of nutrients!
Pull out the food processor and then add:
- 2 cloves fresh garlic
- a handful of fresh parsley and or cilantro
- 1/2 medium onion
Give those a good whiz up first so they are well chopped before adding the rest. Then add:
- 1 can (540 ml) pinto or white kidney beans ( rinsed)
- juice of 1/2 a fresh lemon
- 1 tsp of poultry seasoning
- 1 tbsp of olive oil
Whirl all this up and then when nice and creamy, transfer to a bowl.
Actually you could stop right here and have a perfectly nice bean dip.
But to make what we’re trying to make……keep going.
Add to bean mixture:
- 1 cup of green lentils ( canned or fresh cooked)
Mix throughly but keeping the lentils whole, so don’t try and squish them in. Keeping them whole adds a nice texture.
Then push the mixture firmly into a ramekin or serving dish, cover and refrigerate for at least one hour before serving so it will firm up nicely.
Then you are ready to go. Serve with your favorite cracker type items and maybe some olives on the side.