Lentil spread with red lentils

Ingredients for 15 servings:

• 330 g lentils, red, dried
• 1 liter of water
• 5 tsp vegetable broth, granulated
• 3 tbsp crème fraîche
• 1 m.-large onion(s), red
• 2 cloves garlic
• 2 tbsp herbs (e.g. dill, tarragon, chervil, parsley), chopped
• 2 tsp tomato paste
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 53 minutes

goes with all types of bread

Finely dice the onion and mince the garlic. Wash the lentils, add them to 1 liter of boiling water, and cook covered for 8 minutes. Season with vegetable stock. Shortly before the end of the cooking time, remove the lid and stir frequently. Strain the lentils, mix 1/3 of the lentils with the crème fraîche in a bowl, and purée with a hand blender. Stir the onion, herbs, and tomato paste into the lentil purée. Then fold in the remaining lentils and season the spread with pepper, salt, and garlic. It will keep in the refrigerator for about 3 days and also freezes well.