Tasty, enduring, and great on sandwiches or as a vegetable dip, this spread is an ally – have it in the fridge on a regular basis to steer you away from excess carbs or sweets.
Ingredients
2 c cooked lentils
2 tsp extra-virgin olive oil
1 tbsp grated gingerroot
1 tbsp whole-grain mustard
1 tbsp flax seed oil
3 shiitake mushrooms, sliced
2 scallions, sliced
1 tsp dulse powder
1 tsp fresh rosemary
braggs liquid aminos to taste
Directions
Gently saute the mushrooms in a little water and olive oil. Add to cooked lentils and put all ingredients in a food processor or blender; blend until smooth. If using a blender, blend ¼ of the mixture, then add the rest a little at a time. Will keep in the refrigerator for several days.
