Vegan lentil spread with cumin and coriander

Ingredients for 1 servings:

• 50 g lentils, red
• 1 m.-sized onion(s)
• 3 garlic cloves
• 1 m.-sized tomato(s)
• 4 tomatoes, dried in oil
• 2 tbsp oil
• ½ tsp salt
• 1 tsp, heaped cumin powder
• 150 ml vegetable stock
• 1 pinch of cayenne pepper
• 1 pinch of hot paprika powder
• 1 tbsp tomato paste
• 2 tbsp, heaped coriander leaves, chopped
• Chili powder, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Wash the lentils, chop the tomatoes and sun-dried tomatoes into small pieces. Dice the onion and chop the garlic. Sauté the onion in the oil until translucent and season with salt. Add the garlic and cumin and sauté for 20-30 seconds. Then add the lentils and all the tomatoes, deglaze with the vegetable stock, and simmer covered for 15-25 minutes at medium heat. Check the mixture occasionally and add a little water if necessary to prevent sticking. (I used a small non-stick pan for this.) When the lentils are cooked, stir in the cayenne pepper, paprika, and tomato paste. Add chili powder to taste. Transfer to a tall container and puree with a hand blender. Fold in the chopped cilantro (tip: get one or two large bunches, chop them immediately, and freeze them), taste, and adjust the seasoning if necessary. Transfer to a hot, rinsed, preferably boiled, jar with a screw cap. Let cool, and refrigerate when ready. I don’t know how long the spread will keep unopened; in our case, the jar is empty after about 5 days.