| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Appetizers, Ethnic, Vegetarian | 1 | Servings |
INGREDIENTS
| 1 | c | Uncooked lentils |
| 1/2 | t | Salt |
| 2 1/4 | c | Water |
| 1 | T | Olive oil |
| 6 | Green onions, sliced | |
| 1 | Garlic clove, minced | |
| 1 1/2 | T | 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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Nutrition (calculated from recipe ingredients)
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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