Lentil Walnut Herb Smash Tub
Roughly mashed cooked green lentils with toasted walnuts, fresh parsley, dill, and lemon, batch-prepped for a Greek vegan smash tub scooped onto sourdough toast.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse 90g dried green lentils. Finely chop parsley, dill, chives, and mint. Grate 1 garlic clove. Zest and juice 1 lemon. Measure olive oil, vinegar, salt, pepper, and oregano. Slice sourdough bread.
Simmer
Cover lentils with 270ml cold water in a small saucepan over medium-high heat. Simmer 20–22 minutes until tender but holding shape. Drain well and spread on a tray to cool fully.
Toast
While lentils cool, heat a dry small pan over medium heat. Add 35g walnut halves, toast 3–4 minutes stirring constantly until fragrant and lightly golden. Tip onto a plate to cool, then roughly chop.
Build
In a medium bowl, add cooled lentils and mash lightly with a fork until about one-third are broken down. Whisk in grated garlic, lemon juice, zest, olive oil, vinegar, oregano, salt, and pepper until evenly seasoned.
Finish
Fold in chopped toasted walnuts, parsley, dill, chives, and mint, mixing gently to distribute herbs evenly. Transfer to an airtight container and refrigerate up to 3 days.
Plate
Toast 1 slice wholemeal sourdough per serving until golden. Scoop roughly 70g smash onto each toast, scatter extra fresh dill and cracked black pepper at the table, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.