Instructions: Decorticated red lentils have had the seed coat removed so they cook in less time than regular lentils. If using regular lentils, cook the seasoned mixture for 25-30 minutes. Place mushrooms, lentils, leek, beef broth, and thyme in a medium sauce pan. Bring to boiling; reduce heat. Cover and simmer for 10-12 minutes or until lentils are tender. Drain, reserving liquid. Place lentil mixture, garlic and olive oil in a blender container or food processor bowl. Cover and blend or process until smooth, adding just enough of the reserved cooking liquid (about 1/4 cup) to make a spreadable consistency. Cover and chill. Serve with Belgian endive leaves.

Makes 12-14 servings.

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