Lentil "Butter"

This recipe can be found in Bryanna Clark Grogan, 20 Minutes to Dinner.

Lentil “Butter”

Ingredients

¾ cup red lentils

2 cups vegetable broth

¼ cup water

½ tsp each dried basil and dried thyme

Directions:

Cook the lentils with the broth and water for 15-20 minutes or until soft. Purée the lentils in a blender or food processor, along with the herbs, until smooth. The mixture will soupy, but will be spreadable after chilling. You can add garlic or onions if you like.

Grogan says: Cooked, the red lentils have a smooth “buttery” taste. Use other fresh herbs for variety. Try this on toast or crackers, or use leftovers to make an instant soup, watered down with broth, water, or vegetable juice.