in Recipes

Lentil and rocket spread

updated

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Ingredients for 1 servings:

  • 50 g lentils, red
  • 100 ml vegetable stock
  • 10 arugula leaves, approx., washed
  • ¼ small onion(s), peeled
  • 20 g sunflower seeds
  • 6 cl sunflower oil
  • Salt
  • herbal salt

Instructions

Working time approx. 5 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 25 minutes

vegetarian, vegan

Cook the lentils in the vegetable broth until the water is absorbed (see package instructions). Then place the lentils in a blender with the arugula, oil, onion, and sunflower seeds. I used about 10 arugula leaves for 50g of lentils; otherwise, the arugula would be too overpowering. Season the spread with salt and herb salt and refrigerate for two hours to allow the mixture to infuse.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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