Title: Adas Careh (Etheopian Lentil Butter)
Categories: Appetizer African
Yield: 1 Servings

1	c	Uncooked lentils
1/2	ts	Salt
2 1/4	c	Water
1	tb	Olive oil
6		Green onions, sliced
1	sm	Garlic clove, minced
1 1/2	tb	Parsley
1	ds	Cayenne
1	ds	Turmeric
1/4	c	Water, as needed

Combine water, lentils, salt in a pot. Cook till lentils are soft. Drain, reserve stock.

Heat oil in skillet & saute onions & garlic till onions are translucent. Add parsley & spices & cook another minute. Set aside.

Combine lentils, cooking water & onion mixture in a food processor, adding more water a tb at a time as needed till the mixture reaches a spreadable consistency.

Refrigerate a few hours before serving. Spread on whole grain crackers or use as a vegetable dip.

VT March, 1992

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