Lentil Dip: An All Creatures American International Vegetarian Vegan Recipe

Ingredients

3 cups Lentils, cooked
1 Onion, medium size
1 - 6-oz. can Tomato Paste
1/2 cup Lemon Juice
1 cup Water
1 tbsp. Chili Powder
1 tbsp. Cumin, ground
1-1/2 tsp. Basil, dried
1-1/2 tsp. Cilantro, dried
Hot Sauce or Cayenne Pepper, to taste
1/16 tsp. Stevia Extract Powder (optional to sweeten)
(To enlarge the photo of the lentil dip, click on the photo or link)

Preparation

(To cook lentils, place 1 lb. of cleaned and rinsed lentils in a pot with 5 cups of water. Bring the water to a boil, cover the pot, and lower the heat to simmer. Continue cooking until all of the water is absorbed into the lentils. Leftover lentils can be stored in the refrigerator in a covered container for several days.)

Place 3 cups of the cooked lentils in the container of a high speed blender.

Peel and wash the onion, cut into chunks, and add to the blender container, along with the other ingredients. Cover the container, and run the blender at high speed until the ingredients are creamy smooth. Use the tamper as necessary to ensure complete mixing.

Serve and enjoy! Lentil dip is also great on a baked potato, as a sandwich spread, and as a salad dressing. Leftovers can be stored in a covered container in the refrigerator for a few days.

Ingredients Information

Basil, Sweet Dried	Chili Powder	Cilantro, Dried Leaves	Cumin, ground	Lemon Juice, Reconstituted	Lentils
Onions, Yellow	Pepper - Hot Red, ground (Cayenne)	Pepper Sauce - Hot Red	Stevia Extract Powder	Tomato Paste	Love! It makes everything taste better.

Utensils and Equipment Information

Knives

Measuring Cup, Liquid

Measuring Spoons

Pot, Glass

Vita-Mix