Lentil Butter

[Guest guest]

Lentil Butter

 

1 cup uncooked lentils

1/2 tsp. salt

2 1/4 cups water

1 tbsp. olive oil

6 green onions, sliced

1 small garlic clove, minced

1 1/2 tbsps. parsley

1 dash cayenne

1 dash turmeric

1/4 cup water, as needed

 

Combine water, lentils, salt in a pot. Cook till lentils are soft.

Drain, reserve stock.

Heat oil in skillet & saute onions and garlic till onions are

translucent. Add parsley and 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.