Adas Careh (Lentil Butter)
- 1 c Uncooked lentils
- 1/2 ts Salt
- 2 1/4 c Water
- 1 tb Olive oil
- 6 Green onions, sliced
- 1 sm Garlic clove, minced
- 1 1/2 tb Parsley
- 1 ds Cayenne
- 1 ds Turmeric
- 1/4 c 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 tb 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
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 tb 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
