This lentil spread, accented with lemon juice and fresh parsley, tastes great on rice cakes, toast, pita, crackers or bagels. Stuff it into lettuce leaves for a tasty light lunch.
- 2 cups cooked lentils
- 1 celery stalk minced
- 1 green onion sliced
- 2 tablespoons minced fresh flat-leaf parsley
- 2 tablespoons lemon juice
- 2 teaspoons white miso
- 1/4 cup raw unsalted sunflower seeds toasted and ground
- 1/4 teaspoon fine sea salt
Mix lentils, celery, sunflower seeds, onion, parsley, lemon juice, miso and salt together in a large bowl. Store leftover spread in the refrigerator for 1 week.
Per serving: 2 tablespoons, 30 calories (5 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 45mg sodium, 4g carbohydrates (2g dietary fiber, 0g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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