Categories: Spreads, Vegetarian 
      Yield: 12 servings 
  
      1 c  Dried Lentils;                           - and turning brown 
           - cooked until soft, drain.         2    Garlic cloves (or more) 
      1 lb Green beans                              - (saute with the onions) 
           - boiled or steamed until         1/4 c  Unsweetened peanut butter 
           - cooked, but not mushy                  - (like Laura Scudders) 
    1/4 c  Peanuts (or more)                        - optional 
    1/2 c  Chopped walnuts                          Salt & pepper to taste 
      2 c  Diced onions; sauteed in oil             Spike seasoning 
           - until very soft                        - (if you have it) 
  
  Blend it all in the food processor until smooth.  I do everything 
  separately, then mix it all together because my food processor is not big 
  enough to do it all at once. 
   
  Serve as a sandwich spread, or on crackers. 
   
  This recipe makes *a lot*.  I think it freezes well, just stir well after 
  it thaws, and make sure the lentils and green beans are well drained. Serve 
  with crackers or make sandwiches with it.  This recipe makes quite a lot of 
  spread. 
   
  From: tracy@telesoft.com (Tracy E. Childs @tesla) @Newsgroups: rec.food.veg