Beluga lentil spread on crispbread with topping

Ingredients for 2 servings:

• 1 cup of beluga lentils (coffee cup)
• 2 cup(s) water (coffee cups)
• some salt
• 50 ml olive oil
• 2 slices of crispbread light & crisp
• 1 egg(s)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

snack

Boil the egg hard for about 7 minutes. Place under cold running water until cool. Peel and slice. Wash the lentils and simmer in salted water for at least 30 minutes until soft. If the water runs out, simply add more boiling water. When the lentils are cooked, drain off any excess water and reserve some. Puree the lentils with olive oil, adding a little of the lentil water if desired to give the mixture a creamy consistency that can be spread on bread. Spread the lentil puree on the crispbread and top with the egg slices. For a vegan version, use diced radishes instead of the eggs. Leftover lentil puree will keep in the refrigerator for a few days. 300 kcal per serving.