Lentil Pate or Mexican Sauce

1 C Sprouted Lentils
1/4 C water
3 T tomato powder, or 1 sundried tomato
2 T Italian Seasoning
1 T apple cider vinegar (optional)
Handful fresh herbs, chopped (dill, cilantro, parsley)
1 T cumin (or to taste) optional
salt and pepper to taste

Blend all ingredients and serve, adjust the amount of water to your liking.  Store in air-tight container in the fridge.

For mexican sauce:  just add more water and use the cilantro and cumin

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