LENTIL AND AVOCADO SPINACH DIP

LENTIL AND AVOCADO SPINACH DIP

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    large ripe avocado

  • 1

    cup cooked lentils

  • 1

    cup spinach, chopped

  • 1

    tablespoon tomato sauce

  • ½

    cup green olives, chopped

  • 1

    lemon, juiced

  • 2

    scallions, chopped

  • Sea salt and pepper

  • Pinch of cayenne pepper as you wish

Directions

Directions Mix all the ingredients in a food processor, except for the scallions and olives. Once it is mixed, add the chopped olives and chopped scallions pieces. Serve with bread or crackers or even in a vegetarian sandwich. Preserve in the fridge for up to 3-4 days.


Nutrition

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