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Title: Lentil Spread
Categories: Bean Dip
Yield: 1 1/4 cups
| 1 | c | Water |
| 1/2 | c | Red Lentils |
| 1/3 | c | Nonfat Yogurt |
| 2 | tb | Salsa |
| 1 | tb | Fresh Chives; chopped |
| 1 | ds | Hot Pepper Sauce |
| 1 | pn | Salt |
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
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