Adas careh (lentil butter)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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