Sunflower-Lentil Spread
Lentils are a powerhouse provider of Resistant Starch. In this recipe, they help you get nearly a third of your way to your daily 10-gram goal.
Resistant Starch: 3.1 g
Yield: 4 servings (serving size: 1/4 cup spread and 1/2 pita)
Total:
Recipe from
More From Health
Recipe Time
Prep Time:
Total:
10 Minutes
Nutritional Information
Amount per serving
- Calories: 180
- Fat: 3g
- Saturated fat: 0.0g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 1.5g
- Protein: 10g
- Carbohydrate: 29g
- Fiber: 10g
- Cholesterol: 0.0mg
- Sodium: 430mg
Ingredients
- 1 (15-ounce) can lentils, rinsed and drained
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons sunflower seeds
- 1 celery stalk, finely diced
- 1 scallion, finely diced
- 2 tablespoons chopped fresh parsley
- 2 pitas, halved
Preparation
- 1. Combine lentils, juice, salt, and pepper in a blender; process until smooth. Stir in sunflower seeds, celery, scallion, and parsley.
- 2. Microwave pita halves on HIGH 1 minute. Serve with spread.
Sunflower-Lentil Spread Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat
- PUBLICATION: Health
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