| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Appetizers, Ethnic, Vegetarian |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Uncooked lentils |
| 1/2 |
ts |
Salt |
| 2 1/4 |
c |
Water |
| 1 |
tb |
Olive oil |
| 6 |
|
Green onions, sliced |
| 1 |
sm |
Garlic clove, minced |
| 1 1/2 |
tb |
Parsley |
| 1 |
ds |
Cayenne |
| 1 |
ds |
Turmeric |
| 1/4 |
c |
Water, as needed |
INSTRUCTIONS
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
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