MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lentil Sunflower Seed Spread
Categories: Dips, Spreads, Vegetarian
Yield: 3 Cups

1 1/2 c Cooked brown or
- French lentils;
- well drained
1/2 c Sunflower seeds;
- hulled, optionally soaked
- or roasted
1 tb Olive oil
1/2 c Onion; finely chopped
2 cl Garlic; minced
1/2 c Carrot; grated -OR-
1/2 c Red pepper; chopped
1 ts Ground coriander
1 ts Ground fennel
1/2 ts Sweet or smoked paprika
1/2 ts Thyme leaf
1 tb White miso
1 tb Soy sauce; low sodium
1 ts Apple cider or rice vinegar
2 tb Nutritional yeast
- flakes -OR-
2 ts Nutritional yeast powder
1/2 ts Ground black pepper
Salt; to taste (optional)
1/4 c Parsley;
- or less, minced,
- (optional) -OR-
2 tb Fresh dill; minced

Total time: 25 minutes

Optional:

Soak sunflower seeds 8 hours, or roast at 275?F for 15 minutes.

Drain lentils and sunflower seeds.

Chop onion, mince garlic, and grate carrot or chop red pepper.

Heat oil on medium low in a medium fry pan.

Fry onion, garlic and carrot or red pepper, until vegetables are soft
and fairly dry.

Using an immersion blender:

Add all ingredients except fresh parsley or dill to a large bowl, and
blend to a paste. This method will give a rougher paste than a food
processor, but it will still taste amazing!

Using a food processor:

Add all ingredients except fresh herb, salt & pepper. Process to a
paste, scraping down the sides of the food processor as needed.

Stir in the fresh parsley or dill if using, add optional salt &
pepper to taste. Process until herb is finely chopped and mixed into
the paste.

Tips:

This lentil sunflower seed spread recipe makes a lot, enough for a
crowd. If you aren't a crowd, it keeps well in the fridge tightly
sealed for a week or more. And freezes well too.

Soaking softens the sunflower seeds for easier processing, removes any
bitter taste, and gives a smoother paste.

Roasting the seeds gives a deeper, richer taste and color to the
paste.

Soy sauce (even low sodium), and miso, are very salty, and canned
lentils are also salted. I also add salt when I cook lentils. So this
spread is nicely salted without additional salt. Taste and salt at
the end if you want more.

If you want a low sodium spread, reduce the miso and soy sauce, and
use unsalted lentils.

Per 1/4 cup: 82 cal, 4 g fat (40% CFF), 8 g carbs, 4 g protein, 3 g
fiber, 191 mg sodium, 1 g sugars, low Cholesterol,

Recipe FROM: <https://web.archive.org/web/20180917040153/
http://www.savvyvegetarian.com/vegetarian-recipes/
lentil-sunflower-seed-spread.php>

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