Lentil spread

1/2 cup red lentils
2 roughly chopped garlic cloves (more if you're a garlic lover)
1 tbsp butter or nuttelex
1-2 tbsp pear chutney

Cook lentils in enough water to minimise excess liquid. When cooked, drain well (this is important) and vitamise with nuttlex and pear chutney. Refrigerate in a screw top jar. This is a savoury spread with freezes well or keeps for weeks in the fridge. - Margie

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