Spread or dip with amaranth and lentils

Ingredients for 2 servings:

• 40 g amaranth
• 40 g lentils, red
• 4 tomatoes, dried, finely chopped
• 2 artichoke hearts, finely chopped
• ¼ bell pepper(s), diced
• some parsley
• 1 clove(s) garlic, crushed
• 1 tbsp tomato paste
• 1 tbsp olive oil or other oil, maybe a little more
• oregano
• rosemary
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

healthy, delicious spread, lactose-free, grain-free, vegan

Cook the amaranth for 30 minutes and the lentils for 10 minutes. To save time and energy, you can add the lentils to the amaranth in the pan after 20 minutes and cook for another 10 minutes. Drain through a sieve and press out the liquid with a spoon. Place the amaranth and lentils in a bowl or mug with all the other ingredients and puree with a hand blender until creamy. If the spread is still too thick, you can add a little more oil if desired. Now pour into a jam jar or several small jars to make it keep longer. Store in the refrigerator. A good vegan alternative to cream cheese. Can also be used as a dip.