Indian lentil paste

Ingredients for 1 servings:

• 100 g lentils, red
• 50 g onion(s), finely diced
• 1 ½ tbsp soup vegetables, dried
• 1 bay leaf
• 200 ml water
• 80 g coconut milk
• ½ tsp rapeseed oil
• n. B. Salt
• n. B. sugar
• e.g. chili powder
• n. B. cumin powder

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

fine vegan spread

Bring the lentils to a boil with water, onion, bay leaf, and soup vegetables. Add the spices and simmer for about 15-20 minutes, until the lentils are tender. Stir well to prevent burning. Once the liquid has been absorbed, add the coconut milk and reduce slightly. Remove the bay leaf, add the rapeseed oil, and puree everything with a hand blender. Stir in a little more coconut milk, if desired. The consistency should be similar to liverwurst spread. Season to taste and then refrigerate. The paste should be consumed soon. Tips: The paste freezes very well in portions. Non-vegans can also replace the coconut milk with cream.