A few recipes I got off a list I am on!

Peanut and Lemon Dip

Makes 1 bowlful

200g (8oz) split red lentils
650ml (20 fl oz) water
50g (2oz) unsweetened peanut butter
50g (2oz) fresh wholemeal breadcrumbs
2 tbsp chopped parsley
1 lemon, juiced
2 tsp Marmite or other yeast extract
Black pepper to taste

1. Put the lentils and water in a pan; bring to the boil and simmer
until soft, adding more water if necessary. Cover the pan or not; it's up
to you. Covered is more likely to boil over but uncovered will need
more water. Make sure the lentils are fairly dry when cooking is finished.

2. Mix the cooked lentils with the peanut butter, breadcrumbs, parsley
and Marmite. Add lemon juice and black pepper to taste; and adjust
texture if necessary, by adding more water.

Serve with breadsticks, crackers or French bread.