Lentil cream with dried tomatoes and mushrooms

Ingredients for 4 servings:

• 80 g beluga lentils
• 100 g tomatoes, dried in oil
• 150 g mushrooms
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 2 tbsp olive oil
• 1 tbsp coconut oil
• ½ tsp cumin
• salt and pepper
• 1 handful of cocktail tomatoes
• n. B. herbs
• e.g. lemon juice

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

Vegan lentil spread

Cook the lentils according to the package instructions and then let cool. (You can cook them the night before if you like.) Peel and finely chop the onion and garlic. Finely chop the sun-dried tomatoes. Reserve the oil and stir it in later, if desired. Trim and dice the mushrooms. Add the coconut oil to a hot pan. Add the onions, garlic, and mushrooms and sauté for 10 minutes. Season with salt, remove from the heat, and let cool slightly. Mix with the tomatoes and lentils and season with cumin, salt, and pepper. Blend, gradually adding the oil. Transfer the spread to a screw-top jar and store in the refrigerator. Tips: To add a little freshness to the spread, you can also experiment with fresh tomatoes, lemon juice, and herbs (e.g., chives, parsley, oregano). There’s a video for this recipe on my YouTube channel: https://youtu.be/lWAJvh5J4iA