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Bean and Lentil Spread

What you need: 

olive oil, as needed
1 teaspoon oregano
1 bay leaf
1/2 teaspoon rosemary
1/4 onion, chopped
1/2 cup dried lentils
1 (14 ounce) can kidney beans (or other bean)
1 to 2 tablespoons mustard
1 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 cup breadcrumbs
2 tablespoons soy sauce
salt, to taste

What you do: 

1. Heat a little olive oil in a pan and add the oregano, bay leaf, rosemary, and onions. Once the onions are sautéed a little, add the lentils.
2. Add enough water to cover lentils and cover and cook for 30 minutes or until the lentils are soft, adding more water if needed.
3. While lentils are cooking, mash the kidney beans with a potato masher. Once the lentils are done, remove the bay leaf and add lentils to the beans. Add the mustard and the rest of the ingredients in order, and blend well.
Delicious hot or cold on crackers or toasted French bread.
Source of recipe: I came up with it.

Preparation Time: 
10 minutes, Cooking time: 30 minutes
Cooking Time: 
30 minutes
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

I used pinto beans instead of kidneys and thyme in place of rosemary based on what was in my pantry. I put a tablespoon+ of mustard in, but I reeeeeally like mustard. ;) This stuff tastes great on saltines!

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This was really really nice, although i reccomend putting only 1 tablespoon of mustard in because i put in 2 and it was a tad too strong

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