Creton (Lentil Spread)
It’s sugar shack time and who says sugar shack says creton!
Am I the only one who loves this weird lumpy spread? Of course, this was no longer part of my diet ... until I came across this recipe!
I wasn’t convinced when I read the recipe, but I thought I would give it a try for my special Sugar Shack!
I was very surprised, in a good sense! I LOVE this recipe!
No, it doesn’t taste like pork creton. BUT it’s an excellent alternative which, I am sure, will please your family during your sugar shack meal!
Plus: you can freeze them
Servings : 6 small pots
1 cup of dried green lentils
1 onion, finely chopped
2 cloves of garlic, finely chopped
1 Tbsp nutritional yeast
1 Tbsp tamari sauce
1/4 tsp ground clove
3/4 tsp ground nutmeg
1 tsp ground cinnamon
At least 3 cups of vegetable broth, as needed to obtain the desired consistency
Salt & pepper, to taste
Optional: Psyllium husk or Wheat flour, in small quantities
Grind dried lentils in a coffee grinder, chopper or food processor, but don’t reduce them completely to powder, keep some texture (optional if you don’t have these instruments).
In a saucepan, sauté the onions over medium heat for a few minutes or until translucent. Add garlic and lentils. Continue cooking for a few minutes while stirring to make sure the lentils don’t stick in the pan (important!).
Stir in a good amount of broth slowly, while stirring quickly with a whisk, and continue cooking over low heat for another 20 minutes. It’s important to whip constantly to avoid lumps. Adjust the texture to your taste by adding broth as it cooks. Take into consideration that the mixture will thicken slightly after staying in the fridge.
Towards the end of the cooking, add the tamari sauce, the yeast and the spices. Adjust seasoning to taste. Stir and continue simmering for a few minutes. Remove from fire.
If the texture is too liquid: add a pinch of psyllium husk or wheat flour. In addition to adding dietary fiber, psyllium provides the desired creamy consistency. Be careful not to put too much and end up with a creton more or less spreadable and too firm.
If the texture is too dry: add broth.
Keep in the fridge. For the service, it’s better to temperate about 1 hour before or reheat for a few seconds in the microwave. You can spread it on your toast, tortilla or pita bread.