Dip with broad beans and lentils

Ingredients

• 1 C butter beans or broad beans cooked
• 2 T red lentils cooked
• 2 garlic cloves crushed
• 4 T lemon juice
• 1/4 tsp ground cumin
• 1 T fresh chopped parsley
• pinch or paprika
• 3 T olive oil
• salt

Directions

Mash the beans and lentils together in a bowl with a fork (or use blender). Add garlic, lemon juice, cumin, salt and 2 T of oil to make a paste. Scoop with mixture into a shallow dish and pour the rest of the oil over it; garnish with parsley and paprika. Serve with pita bread, and carrot and celery sticks.

Submitted 6/13/05.
Source: The World in Your Kitchen by Troth Wells
Submitted By: Rick Smith
rick@dragons.net
Dip with broad beans and lentils