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Spicy red lentil and carrot spread

updated

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Ingredients for 1 servings:

  • 100 g lentils, red
  • 200 ml vegetable stock
  • 60 g carrot(s)
  • 30 g onion(s)
  • 8 g ginger root
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 tsp Thai curry powder
  • ¼ tsp cumin powder
  • 1 ½ tbsp maple syrup

Instructions

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

simple, vegan and slightly spicy

Cut the peeled carrot, onion, and ginger into very small cubes. Rinse the lentils thoroughly with water. Simmer everything together with vegetable stock, maple syrup, salt, and pepper for about 15 minutes, until the liquid is absorbed. Season the mixture with cumin and Thai curry powder. Purée the finished spread while still warm with an immersion blender. It will keep in the refrigerator for about 4-5 days. The spread can also be frozen in portions.

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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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