Rating4.5/5 (from 4 ratings)4.5
Yieldmakes app. 1 cup
1 cup red lentils, sprouted 1 day
1 tablespoon nama shoyu
1 tablespoon red miso
1 clove garlic
¼ cup lemon juice
2 sprinkle dulse flakes
put all in a food processor or blender and puree until smooth. Might need to add tiny bit of water to make it creamier. Will stiffen if refrigerated for awhile.
Veggrl74's ThoughtsBy veggrl74
I was craving that salty flavor that I used to get from lox when I used to eat fish and I had some leftover red lentils that I wanted to use up. I had this on a slice of raw bread (or crackers) with some tomato slices and capers (not sure if they are raw?). It was yummy and reminded me of when I used to get bagels with lox spread!
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