Lentil-Walnut Spread

1. Combine lentils and 1 1/2 cups water in a small saucepan, and bring to a boil over high heat. Reduce heat to low, cover and simmer until lentils are tender and water is absorbed, 35-40 minutes. Drain well. Transfer to small bowl.

2. In small food processor (or blender), process walnuts and oil to smooth paste. With a spatula, scrape mixture into bowl with lentils. Mash to paste with a fork.

3. On a cutting board, cut garlic in half. Sprinkle with 1/4 teaspoon salt. With flat side of knife, mash together. Add to lentil-walnut mixture along with spinach, broth, cumin, coriander and remaining 1/4 teaspoon salt. Mix well. Cover and refrigerate up to 4 days.

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Nutrient	Quantity
Total fats	15.1441 g
Protein	9.7119 g
Carbohydrates	23.9272 g
Energy	246.6368 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2075 g
Water	215.6594 g
Aspartic acid	0.9231 g
Calcium, Ca	342.513 mg
Lutein + zeaxanthin	18.4958 g
Fiber, total dietary	4.949 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	387.2993 g
Niacin	2.0611 mg
Vitamin A, RAE	783.1972 g
Arginine	0.4046 g
Riboflavin	0.2329 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total saturated 20:1	0.0851 g
Glutamic acid	1.0457 g
Sodium, Na	276.6271 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1799 g
Total lipid (fat)	15.1441 g
Manganese, Mn	1.0513 mg
Proline	0.2905 g
Fatty acids, total saturated 16:0	1.6693 g
Choline, total	4.9211 mg
Sugars, total	0.7682 g
Serine	0.3237 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	0.3244 g
Vitamin B-6	0.3627 mg
Selenium, Se	2.6476 g
Ash	3.6812 g
Fatty acids, total saturated 18:1 undifferentiated	10.0099 g
Pantothenic acid	0.73 mg
Phenylalanine	0.2954 g
Copper, Cu	0.3803 mg
Betaine	0.0135 mg
Thiamin	0.2569 mg
Methionine	0.0721 g
Iron, Fe	4.9289 mg
Carbohydrate, by difference	23.9272 g
Phosphorus, P	160.2075 mg
Folate, total	300.4537 g
Tocopherol, gamma	0.112 mg
Fatty acids, total saturated 22:1 undifferentiated	0.1305 g
Lycopene	13.3762 g
Alanine	0.2702 g
Cholesterol	0.4612 mg
Valine	0.2774 g
Fatty acids, total saturated 18:2 undifferentiated	1.7413 g
Glycine	0.2871 g
Carotene, alpha	178.5038 g
Fatty acids, total saturated 14:0	0.0047 g
Zinc, Zn	1.4626 mg
Isoleucine	0.2224 g
Fatty acids, total saturated 12:0	0.0001 g
Fatty acids, total polyunsaturated	1.9489 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.4245 g
Vitamin A, IU	15670.0088 IU
Folate, DFE	300.4537 g
Tryptophan	0.0078 g
Vitamin C, total ascorbic acid	205.4929 mg
Phytosterols	30.2955 mg
Fatty acids, total saturated 20:0	0.0559 g
Tyrosine	0.1676 g
Vitamin K (phylloquinone)	9.2163 g
Fatty acids, total saturated	2.0958 g
Histidine	0.1673 g
Fatty acids, total monounsaturated	10.4287 g
Threonine	0.2166 g
Folate, food	300.4537 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Vitamin E (alpha-tocopherol)	2.0101 mg
Magnesium, Mg	42.8377 mg
Lysine	0.4587 g
Potassium, K	944.2439 mg
Cystine	0.2017 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Olive oil	1 tablespoon	119.34	0	13.5
Spinach	1 cup	33	5.85	0.45
Coriander	0 teaspoon	0.6705	0.1237	0.04
Garlic Clove	1	0	0	0
cumin	0.25 teaspoon	1.9688	0.2323	0.1169
vegetable broth	3 tablespoons	30.4425	4.9354	0.7196
lentil	0.75 cup	61.215	12.7858	0.3176
walnut half	0.25 cup	0	0	0