| Ingredients: 1 Cup(s) Uncooked lentils 1/2 Teaspoon(s) Salt 2 1/4 Cup(s) Water 1 Tablespoon(s) Olive oil 6 Green onions, sliced 1 Garlic clove, minced 1 1/2 Tablespoon(s) parsley 1 Dash(s) Cayenne 1 Dash(s) Turmeric 1/4 Cup(s) Water, as needed |
Directions:
Combine water, lentils, salt in a pot. Cook till lentils are soft. Drain, reserve stock. Heat oil in skillet & saute onions & garlic till onions are translucent. Add parsley & spices & cook another minute. Set aside. Combine lentils, cooking water & onion mixture in a food processor, adding more water a tb at a time as needed till the mixture reaches a spreadable consistency. Refrigerate a few hours before serving. Spread on whole grain crackers or use as a vegetable dip. "Vegetarian Times" March, 1992 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 362 Calories From Fat: 127 Total Fat: 14.4g Cholesterol: 0mg Sodium: 1193mg Potassium: 858.4mg Carbohydrates: 42.6g Fiber: 16.7g Sugar: 4.4g Protein: 18.6g |