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Ingredients
- 1/2 ounce Dry porcini mushrooms
- 1/2 c. Red lentils (or possibly regular lentils), rinsed and liquid removed, * see note
- 1/2 c. Sliced leek
- 14 ounce Beef broth
- 1/2 tsp Dry thyme, crushed
- 2 x Cloves garlic
- 1 Tbsp. Extra virgin olive oil Belgian endive leaves
Directions
- Decorticated red lentils have had the seed coat removed so they cook in less time than regular lentils. If using regular lentils, cook the seasoned mix for 25-30 min. Place mushrooms, lentils, leek, beef broth, and thyme in a medium sauce pan. Bring to boiling; reduce heat. Cover and simmer for 10-12 min or possibly till lentils are tender. Drain, reserving liquid. Place lentil mix, garlic and extra virgin olive oil in a blender container or possibly food processor bowl. Cover and blend or possibly process till smooth, adding just sufficient of the reserved cooking liquid (about 1/4 c.) to make a spreadable consistency. Cover and chill. Serve with Belgian endive leaves.
- Makes 12-14 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 518g | |
| Calories 388 | |
| Calories from Fat 18 | 5% |
| Total Fat 2.01g | 3% |
| Saturated Fat 0.62g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1305mg | 54% |
| Potassium 1191mg | 34% |
| Total Carbs 62.65g | 17% |
| Dietary Fiber 29.9g | 100% |
| Sugars 2.77g | 2% |
| Protein 29.96g | 48% |
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