|1 cup||Uncooked lentils|
|1 tablespoon||Olive oil|
|6 eaches||Green onions, sliced|
|1 small||Garlic clove, minced|
|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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