Veggie Life, Autumn 2001: Miso Lentil Spread

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* Exported from MasterCook *

 

Miso Lentil Spread

 

Recipe By :Veggie Life, Autumn 2001, Jean Patterson

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup dried red lentils, sorted and rinsed

2 cloves up to 4 cloves garlic -- peeled

2 cups up to 3 cups water

3 tablespoons light miso

1 tablespoon fresh lemon juice

2 tablespoons olive oil

1 large shallot, chopped

2 tablespoons chopped parsley

 

 

In a large saucepan over medium-high heat, cover lentils and garlic with water,

and bring to a boil. Reduce heat to low, cover, and simmer until tender, about

15 minutes. Drain and transfer to a food processor.

 

To processor, add miso, lemon juice, olive oil, and shallot. Process until

smooth. Stir in parsley.

 

Yield:

" 2 cups "

 

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Per Serving (excluding unknown items): 41 Calories; 5g Fat (96.7% calories from

fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

1mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0