Recipe - Adas Careh (Lentil Butter)

1 cup Uncooked lentils
One half teaspoon Salt
2 One fourth cup Water
1 tablespoon Olive oil
6 Green onions, cut or sliced up
1 small Garlic clove, minced
1 One half tablespoon Parsley
1 ds Cayenne
1 ds Turmeric
One fourth 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 tablespoon 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini