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Sunflower Lentil Sandwich Spread

820
(16)
  • 1 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

This recipe is from Vegetarian Times' Veg Boot Camp.

Ingredients

½ cup canned lentils, rinsed and drained
2 Tbsp raw sunflower kernels
1 Tbsp water
2 tsp lemon juice
1 tsp olive oil
Sea salt and pepper to taste
1 Tbsp finely chopped celery
Shredded carrots
Lettuce
Whole-grain sprouted bread
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Nutrition Facts

Amount Per Serving

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Directions

Blend lentils, sunflower kernels, water, lemon juice and olive oil in a food processor; season with salt and pepper. Stir in celery. Spread 2 slices bread and top with carrots and lettuce.

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