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Lentil and olive spread

updated

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Ingredients for 4 servings:

  • 100 g lentils, red
  • n. B. water
  • 100 g olives, black, coarsely chopped
  • 3 tbsp olive oil
  • 2 shallots, finely chopped
  • 2 cloves garlic, crushed
  • 1 tsp herbs de Provence
  • some salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

vegan spread

Cook the lentils in twice the amount of water until soft (about 10 minutes). Meanwhile, sauté the shallots and garlic in a little oil. Purée the lentils and olives with the olive oil, then add the shallots and garlic and season to taste. It tastes wonderful with fresh bread and is a hit with guests. Stored in small jars, the spread will definitely keep for a while. Unfortunately, I can’t say exactly how long, as every last bit of it was scraped out of the jar after a few days.

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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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