1 cup uncooked lentils
1/2 teaspoon salt
2 1/4 cups water
1 tablespoon olive oil
6 each green onions, sliced
2 garlic cloves, minced
1/2 tablespoons parsley
1/4 teaspoon cayenne
1/4 teaspoon turmeric
1/4 cup cup water, as needed

Combine water, lentils, salt in a pot. Cook until lentils are soft. Drain, reserve stock. Heat oil in skillet & saute onions and garlic until onions are translucent. Add parsley and spices and cook another minute. Set aside.

Combine lentils, cooking water & onion mixture in a food processor, adding more water a tablespoon at a time as needed until the mixture reaches a spreadable consistency.

Refrigerate several hours before serving.

Serve spread on whole grain crackers or as a vegetable dip.