Lentil Butter 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
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. Lentil Butter printer friendly version located here.
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