Lentil spread

1 1/4 cups

Ingredients

Quantity Ingredient
1 cup Water
½ cup Red Lentils
⅓ cup Nonfat Yogurt
2 tablespoons Salsa
1 tablespoon Fresh Chives; chopped
1 dash Hot Pepper Sauce
1 pinch Salt

Directions

Put water in saucepan. Add lentils, bring to a boil, reduce heat and simmer until lentils are tender, about 20 minutes. Pour lentils and any liquid that remains into the work bowl of a food processor. Add yogurt, salsa, chives, hot pepper sauce and salt and process until smooth. Let dip ripen in refrigerator for a bit before serving with crackers or raw vegetables.

Per tb: Calories: 20, Cholesterol: trace, Sodium: 14 mg, No Fat.

Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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