"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lentil Dip Recipe

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This recipe for Lentil Dip, by , is from Jan cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

jan gardiner


1 cup lentils uncooked
2 teaspoons salt
1/4 cup water
1 tablespoon olive oil
6 each scallions, spring or green onions sliced
1 small garlic clove minced
2 tablespoons parsley leaves
1 dash cayenne pepper
1 dash turmeric
1/4 cup water as needed

Combine water, lentils, salt in a pot. Cook until lentils are soft. Drain,
reserve stock.

Heat oil in skillet and saute onions and garlic until 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 a tablespoon at a time as needed until the mixture reaches a spreadable

Refrigerate a few hours before serving. Spread on whole grain crackers or
use as a vegetable dip. Great vegetarian dish.




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