Lentil Spread
4

Makes about 3 cups, Serves 24

This lentil spread, made with lemon juice and fresh parsley, tastes great on rice cakes, bread, pita, crackers or bagels.

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    Ingredients: 
    • 2 cups cooked lentils
    • 1 stalk celery, minced fine
    • 1 green onion, sliced
    • 2 tablespoons minced parsley
    • 2 tablespoons lemon juice or 1 tablespoon brown rice vinegar
    • 2 teaspoons miso
    • 1/4 cup ground roasted sunflower seeds
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    Method: 

    Toast sunflower seeds by stirring in a skillet over medium heat until they smell and taste nutty (but not too browned or they'll taste bitter). Mix lentils, celery, onion, parsley, lemon juice, miso, and sunflower seeds and adjust the seasoning to your taste.

    Nutritional Info: 
    Per Serving:Serving size: 2 Tablespoons, 30 calories (5 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 20mg sodium, 4g carbohydrate (2g dietary fiber, 0g sugar), 2g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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