Veggie Spread

Pictured: toast topped with veggie spread served with fresh-cut carrots and celery.

Original recipe by me.

This spread is yummy and is a fantastic alternative to butter or sugary toppings.  It's not hummus and it's not vegemite: it tastes like Sunday dinner roast on bread!

Ingredients:

• about 2 c boiled vegetables, leftover from stock, or leftover from slow cooker
• 1/2 c cooked lentils
• 1/2 c walnuts
• salt/pepper to taste

Directions:

1. Combine ingredients in a food processor.  Buzz until smooth.
2. Serve as a spread for toast, pitas, chips, etc.  Freeze in individual servings if desired.