Categories: Appetizers, Ethnic, Vegetarian 
      Yield: 1 servings 
  
      1 c  Uncooked lentils                    1 sm Garlic clove, minced 
    1/2 ts Salt                            1 1/2 tb Parsley 
  2 1/4 c  Water                               1 ds Cayenne 
      1 tb Olive oil                           1 ds Turmeric 
      6 ea Green onions, sliced              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