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Lentil Butter

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3/4 cup (185 ml) split red lentils
2 cups (500 ml) vegetable broth
1/4 cup (60 ml) water
1/2 tsp (2 ml) dried thyme
1/2 tsp (2 ml) dried basil

Rinse and drain the lentils, then cook with the broth and water for 15-20 minutes, or until soft. Puree the lentils in a blender or food processor, along with the herbs, until smooth. This mixture will be soupy, but will be spreadable after chilling. Try adding garlic or onion or other fresh herbs for a change!

Source: alive Magazine (pre-2000)

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