Lentil Spread

I was looking through my collection of recipes pulled from random magazines and came across this one. Apparently Rebekka from Libertyville, IL created this version of a lentil spread she experienced at her favorite fusion restaurant. Being a big fan of lentils I decided I would give it a whirl.

Ingredients

• 2 cups water
• 3/4 cup dried lentils
• 1 tbsp olive oil
• 2 tbsp finely chopped shallots
• 1 tbsp minced garlic
• 1/2 cup chopped peeled tomato
• 2 tbsp thinly sliced green onions
• 1 1/2 tbsp chopped fresh basil
• 1 tsp salt

Combine water and dried lentils in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 40 minutes or until tender.

Heat olive oil in a small skillet over medium heat. Add shallots and garlic, cook 2 minutes or until challots are tender, stirring occasionally.

Place lentils in a large bowl, mash to desired consistency, add shall mixture, tomato, onions, basil and salt; stir to combine. Cool to room temperature and serve with crusty italian bread.