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