adas careh (lentil butter)

1 servings
1 cup Uncooked lentils
½ teaspoon Salt
2¼ cup Water
1 tablespoon Olive oil
6 eaches Green onions, sliced
1 small Garlic clove, minced
1½ tablespoon Parsley
1 dash Cayenne
1 dash Turmeric
¼ 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 & 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

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