1 cup lentils, uncooked
2 teaspoons salt
1/4 cup water
1 tablespoon olive oil
6 each green onions, sliced
1 small garlic clove, minced
2 tablespoons parsley
1 dash cayenne
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
consistency.

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

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