Sunny Lentil Spread
Nov 25, 2011
- 2 cups cooked lentils, still warm
- ¼ cup toasted sunflower seeds
- ¼ to ½ tsp. dried leaf oregano
- ½ to 2 tsp. Dijon mustard, to taste
- 3 to 4 tsp. red wine vinegar
- 2 to 4 Tbsp. water or lentil cooking liquid
- Ume Plum Vinegar or sea salt, to taste
In a food processor or blender, combine lentils, sunflower seeds, and smaller quantities of oregano, mustard and vinegar, adding liquid to achieve a spreadable consistency. Add ume vinegar or sea salt and additional seasonings to achieve desired taste. Use immediately or refrigerate in an airtight container for up to 4 days. Serve with 1/4" slices of white daikon radish or peeled cucumber, or as a sandwich filling. Makes 2 cups.