Walnut-Lentil Sandwiches
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Author Notes: I like to utilize nuts and legumes as a protein source for lunches. I also find toasting the walnuts give them a great depth of flavor. This spread keeps really well in the lunchbox, and one batch can be used for several lunches. I always appreciate making one item at the beginning of the week and being able to use it later on when the week gets hectic, as they always do! And kids surprisingly love this spread as a lunch or even an afternoon snack, where I give it to them as a dip for vegetables. This recipe also doubles easily. - Christina C - Christina C
Food52 Review: There is a nice depth of flavors in this spread, and it goes well with the crunch of lettuce and cucumber in a sandwich. It’s healthy and a nice change from more traditional sandwich fillings. Although the original sandwich recipe is vegan, I added some fresh goat cheese to give some creamy tangy contrast and thought it worked quite well. I served this as an open-faced sandwich to my friends and they thought it was quite refreshing and tasty. I think it would also be good with just a quick mix/chop instead of puree, but the veggies in the sandwich do provide a nice contrast to the creamy puree if following the recipe as is. – JoanG - A&M
Serves 3 sandwiches
For the Walnut Lentil Spread
- 1/4 cup Walnuts, chopped
- 1 cup French lentils, cooked
- 2 scallions, (white and green part), chopped
- 1 clove garlic, roughly chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon red wine vinegar
- 1 tablespoon soy sauce
- water
To Assemble Sandwiches
- 6 slices whole grain bread
- 1 tomato, sliced
- 1 small cucumber, peeled and sliced
- 1 bunch alfalfa sprouts
- 3 large lettuce leaves
- Place walnuts in a dry skillet and toast over medium-high heat until you can smell the walnuts, about 2-3 minutes.
- Place all ingredients except water in a food processor, and blend until creamy smooth. Drizzle water if mixture is too thick.
- Place spread on 6 slices bread, add vegetables assemble sandwiches with 2 slices of bread each. Enjoy!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Brown Bag Lunch
Tags: dips, spreads, travels well
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over 1 year ago susan g
This is a keeper! Simple to make, and tasty. In 24 hours the flavors had unified and risen above their humble beginnings. My husband is eating it as the best "chopped chicken liver" analog yet.
almost 2 years ago braisinfoodie
This was great! I added some sauteed onions, a handful of parsley and some thyme. Will definitely make it again.
over 2 years ago melissav
This was delicious. We ate it all week, in sandwiches, with goat cheese, on crackers. Thanks for the great recipe.
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
This looks so tasty! I think I'll put some of my Crispy Rosemary Walnuts in this . . . I almost always have at least one bag of cooked French green lentils in my freezer, so I can see that this recipe and I could become best of friends. I might though keep the walnuts a bit more coarse than the rest, i.e., finely chop them and add after pureeing the other spread ingredients, to get that nice flavorful crunch when toasted nut hits the tooth . . . . ;o)
over 2 years ago nannydeb
Definitely trying this one!
over 2 years ago luvcookbooks
Meg is a trusted home cook.
will feel guilty if i ever buy lunch again
this sounds great, too!!