Lentil spread
1 1/4 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water |
| ½ | cup | Red Lentils |
| ⅓ | cup | Nonfat Yogurt |
| 2 | tablespoons | Salsa |
| 1 | tablespoon | Fresh Chives; chopped |
| 1 | dash | Hot Pepper Sauce |
| 1 | pinch | Salt |
Directions
Put water in saucepan. Add lentils, bring to a boil, reduce heat and simmer until lentils are tender, about 20 minutes. Pour lentils and any liquid that remains into the work bowl of a food processor. Add yogurt, salsa, chives, hot pepper sauce and salt and process until smooth. Let dip ripen in refrigerator for a bit before serving with crackers or raw vegetables.
Per tb: Calories: 20, Cholesterol: trace, Sodium: 14 mg, No Fat.
Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA