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Lentil Pate

Sorry, folks.  Forgot the pate-ing directions.

Lentil Pbti 

1 can (15 1/2 oz.) pinto beans, rinsed and drained 
1 cup cooked lentils 
1/4 cup chopped onion 
2 tablespoons snipped fresh parsley 
2 tablespoons dry sherry or lemon juice 
2 teaspoons instant chicken-flavored bouillon granules 
1 clove garlic, minced 
1/2 teaspoon pepper 

16 servings 

1 Combine all ingredients in food processor. Process until smooth. Spoon mixture into small crock or serving bowl. Refrigerate pbti overnight to blend flavors. Serve as a dip for vegetables, chips or as a spread on crackers.

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