Bean
Walnut-Lentil Sandwiches
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6 Reviews
susan G.
February 16, 2012
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.
braisinfoodie
August 7, 2011
This was great! I added some sauteed onions, a handful of parsley and some thyme. Will definitely make it again.
melissav
October 20, 2010
This was delicious. We ate it all week, in sandwiches, with goat cheese, on crackers. Thanks for the great recipe.
AntoniaJames
October 15, 2010
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)
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