Make Ahead

Mousse des Lentilles "Liz"

December 31, 2009
2 Ratings
Author Notes

At this time of year there is so much for a cook to do! Expectations of guests present a challenge. Fortunately, this simple "dip" or "spread" is very simple. Best of all, it is delicious. I wish to dedicate the recipe to mon ami tres cher Liz of New Orleans.... —La Bonne Femme

  • Serves 6
  • 1 cup Cooked lentils
  • 1 cup Prunes
  • 1 dash Salt
  • 1/2 cup Dry vermouth
In This Recipe
  1. Simmer prunes till soft in vermouth (or leftover white wine). Cool slightly.
  2. Puree lentils (drained) with softened prunes and liquid.
  3. Add salt to taste.
  4. Serve with croutons (toasted baguette slices).
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