A great alternative to hummus (and a fixture with crudités or on sandwiches in the BA Test Kitchen), it seems there's nothing this spread can't do. French green lentils work best here, but the most important ingredient, notes chef Antonio Prontelli, is top-quality extra-virgin olive oil.
Recipe information
Yield
Makes 3 cups
Ingredients
Preparation
Step 1
Preheat oven to 375°F. Cut top 1/2" off head of garlic; place on sheet of foil and drizzle with 1/2 tablespoon oil. Roast garlic until tender, about 50 minutes. Let cool; squeeze cloves from skins and set aside. Discard skins.
Step 2
Meanwhile, heat 1/2 tablespoon oil in a large heavy pot over medium heat. Add onion and next 5 ingredients; season with salt and pepper. Cook until vegetables are soft, about 5 minutes. Add lentils; stir for 2 minutes. Add wine; simmer until almost all liquid is evaporated, 4-5 minutes. Pour in broth to cover lentils by 1". Bring to a boil. Reduce heat to medium-low and gently simmer, adding more broth or water by 1/4-cupfuls as needed, until lentils are tender, about 30 minutes. Let cool slightly; discard herbs.
Step 3
Pureée lentil mixture and garlic cloves in a food processor. Stir in remaining 1/2 cup oil and 2 tablespoons lemon juice. Season with salt, pepper, and more lemon juice, if desired.
