Walnut-Lentil Sandwiches

September 26, 2010
2 Ratings
  • Serves 3 sandwiches
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

Test Kitchen Notes

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 —The Editors

What You'll Need
  • 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
  1. Place walnuts in a dry skillet and toast over medium-high heat until you can smell the walnuts, about 2-3 minutes.
  2. Place all ingredients except water in a food processor, and blend until creamy smooth. Drizzle water if mixture is too thick.
  3. Place spread on 6 slices bread, add vegetables assemble sandwiches with 2 slices of bread each. Enjoy!
Contest Entries

See what other Food52ers are saying.

  • susan g
    susan g
  • melissav
  • AntoniaJames
  • nannydeb
  • luvcookbooks

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)
nannydeb September 28, 2010
Definitely trying this one!
luvcookbooks September 28, 2010
will feel guilty if i ever buy lunch again
this sounds great, too!!