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Oriental red lentil spread

updated

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Ingredients for 4 servings:

  • 200 g lentils, red
  • 400 ml vegetable stock
  • 3 garlic cloves
  • 2 tbsp rapeseed oil or sunflower oil
  • 2 tbsp tomato paste
  • 2 tsp paprika paste or ajvar (optional)
  • ½ tsp cumin powder
  • ½ tsp turmeric powder
  • 1 tbsp sugar (maybe less)
  • 1 tbsp lemon juice
  • e.g. chili flakes

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegan, quick to make, to use as a spread or dip

Cook the red lentils in the vegetable broth for about 10-15 minutes until soft. Add the oil and chopped garlic and let cool slightly. Stir in all other ingredients and season to taste. Puree and store in a screw-top jar in the refrigerator.

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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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