Lentil Spread with Whole-Grain Crackers

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Lentil Spread with Whole-Grain Crackers

 

safflower oil for coating pan

1/2 cup minced onion

1/2 cup minced mushrooms

1/4 cup grated carrots

2 tablespoons minced garlic

1 teaspoon olive oil

1/3 cup white wine

2 cups cooked lentils

1 cup whole wheat or rye bread crumbs

1 tablespoon minced fresh basil leaves

1/4 teaspoon nutmeg

1/4 teaspoon cumin

1/4 teaspoon curry powder

1 tablespoon low-sodium soy or tamari sauce

 

Whole-Grain Crackers:

safflower oil, to coat baking sheet

1/4 cup tahini

1 tablespoon molasses

1/4 cup nonfat milk or nonfat plain yogurt

1 1/4 cups whole-wheat pastry flour

 

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

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.

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

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

In a large bowl combine tahini, molasses, and milk, mixing until smooth

and creamy. Stir in flour to form a soft dough.

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.