Lentil and Sunflower Seed Spread

October 23, 2020
|
Created by Chef Lesli Sommerdorf
10 minutes
Serves 4
INGREDIENTS:
  • 1 (15 oz) can lentils, rinsed and drained
  • 1 Tbsp fresh lemon juice
  • 1/4 tsp each salt and freshly ground pepper
  • 2 Tbsp roasted and salted sunflower seeds
  • 1 stalk celery, finely diced
  • 1 green onion, finely diced
  • 2 Tbsp chopped fresh flat-leaf parsley
  • 1/2 tsp smoked paprika
  • 2 whole wheat pita, halved
DIRECTIONS:

In a food processor or blender, add lentils, lemon juice, salt and pepper and process until smooth. Transfer to a small bowl and mix in sunflower seeds, celery, green onion and parsley. Sprinkle with smoked paprika.

Warm pita in a 200° oven and serve with spread.

Per 1 svg: cal.: 180; total fat: 3g (sat. fat: 0g); sodium: 390mg; total carb.: 29g; dietary fiber:  10g; sugar:  3g; protein: 11g