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Adas Careh (Lentil Butter) appetizers, ethnic, vegetarian 1 cup uncooked lentils 1/2 teaspoon salt 2 1/4 cup water 1 tablespoon olive oil 6 each green onions, sliced 1 small garlic clove, minced 1 1/2 tablespoon parsley 1 dash cayenne 1 dash turmeric 1/4 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 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 Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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