| 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 |
ts |
Dried thyme; crushed |
| 2 |
|
Cloves garlic |
| 1 |
tb |
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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