| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Belgian |
Appetizers, Better home |
1 |
Servings |
INGREDIENTS
| 1/2 |
oz |
Dried porcini mushrooms |
| 1/2 |
c |
Red lentils, or regular |
|
|
lentils rinsed and |
|
|
drained * see note |
| 1/2 |
c |
Sliced leek |
| 14 |
oz |
Beef broth |
| 1/2 |
t |
Dried thyme, crushed |
| 2 |
|
Cloves garlic |
| 1 |
T |
Olive oil |
|
|
Belgian endive leaves |
INSTRUCTIONS
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 mixture for 25-30 minutes. Place mushrooms, lentils, leek,
beef broth, and thyme in a medium sauce pan. Bring to boiling; reduce
heat. Cover and simmer for 10-12 minutes or until lentils are tender.
Drain, reserving liquid. Place lentil mixture, garlic and olive oil in
a blender container or food processor bowl. Cover and blend or process
until smooth, adding just enough of the reserved cooking liquid (about
1/4 cup) to make a spreadable consistency. Cover and chill. Serve with
Belgian endive leaves. Makes 12-14 servings. NOTES : Holiday
Appetizers 1996, Better Homes and Gardens, page 92. Posted to
MC-Recipe Digest V1 #866 by Peg Baldassari <Baldassari@compuserve.com>
on Oct 26, 1997
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