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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Roast the chestnuts by first scoring them to prevent explosions. Then place in 425 degree oven for about 25 minutes. Let cool a bit then crush the shells to remove the chestnuts. | 2. Cook lentils in 2 1/2 cups water with the crushed garlic. Cover, bring to a boil then lower heat to simmer. Cook for 30 minutes or until most of the water is absorbed and the lentils are very tender. | 3. Remove as much garlic as you can, then put lentils and chestnuts in food processor. Add 1/2 to 1 cup water to achieve a consistency slightly thicker than hummus. Add oil, parsley salt and nutmeg and blend again. | 4. Place in a covered bowl and refrigerate for at least an hour. | 5. Serving suggestion: spread on a thin, toasted baguette slice, top with a tomato slice and sprinkle on a little salt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chestnut	1	lb		1016.0663	222.582	19.0512	5.035
french lentil	1/2	cup	sorted rinsed drained	-	-	-	-
garlic clove	2		crushed	-	-	-	-
water	2 1/2	cups		0.0	0.0	0.0	0.0
oil	1/4	cup	grapeseed	448.95	0.0	0.1435	50.9835
salt	3/4	teaspoon		-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.