Lentil-Walnut Spread - cooking recipe

Ingredients

3/4 cup lentils, rinsed
1/4 cup walnut halves (you may toast if you wish)
1 tablespoon olive oil
1 small garlic clove, peeled
1/2 teaspoon salt
1 cup finely minced spinach (or watercress leaves)
3 tablespoons vegetable broth
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander

Preparation

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.
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.
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.