Thursday, February 12, 2009

Lentil Pate

You’ll Need
  • 1 cup uncooked lentils

  • ½ teaspoon salt

  • 2 ¼ cups water

  • 1 Tablespoon olive oil

  • 6 green onions, sliced

  • 1 garlic clove, minced

  • 1 ½ Tablespoons parsley

  • 1 dash cayenne

  • 1 dash turmeric

  • ¼ cups water, as needed


Combine water, lentils, salt in a pot.

Cook till lentils are soft.

Drain, reserve stock.

Heat oil in skillet and saute onions and garlic till onions are translucent.

Add parsley and spices and cook another minute.

Set aside.

Combine lentils, cooking water & onion mixture in a food processor, adding more water as needed till the mixture reaches a spreadable consistency.

Refrigerate a few hours before serving.

Spread on pita chips, crackers or use as a vegetable dip.

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