John Myers
Ingredients for 1 servings:
- 150 g lentils, red
- 300 ml vegetable stock
- 1 onion(s)
- 150 g mango(s)
- 1 tbsp curry powder
- 2 tbsp oil (linseed oil)
- Salt
- Pepper, freshly ground
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
a pretty and delicious kitchen souvenir
Combine the lentils and vegetable stock in a saucepan and bring to a boil. Cover and simmer over medium heat for about 12 minutes (the liquid should be completely absorbed by the lentils). Allow the lentils to cool completely, stirring occasionally. Then mash them with a fork. Finely dice the onion. Stone, peel, and dice the mango. Mix the lentils with the diced onion and mango. Stir in the linseed oil and curry powder. Season the lentil paste with salt and pepper to taste. Pour the paste into attractive, thoroughly cleaned screw-top jars. Close the jars tightly and refrigerate. Makes about 500g. If well chilled, it will keep for 3-4 days. Bread tip: Wholemeal or multigrain bread. Tip: Sprinkle the spreadable lentil paste with freshly chopped herbs (e.g. parsley).
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