in Recipes

Vegan lentil spread with olives

updated

Spread the love

Ingredients for 1 servings:

  • 100 g beluga lentils
  • 1 tbsp olive oil
  • 1 clove(s) garlic
  • 1 small onion(s), red
  • 80 g olives, black
  • 1 tsp salt
  • ½ tsp pepper
  • 2 dashes lemon juice
  • 1 tsp thyme

Instructions

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

Cook the beluga lentils in plenty of water according to the package instructions for about 30 minutes until soft. In the meantime, peel and press the garlic and onion, or finely dice them. Heat olive oil in a pan and sauté the garlic and onion for a few minutes. Once the lentils are cooked, drain them in a sieve and blend with the remaining ingredients in a food processor or with a hand blender. Depending on your taste, you can purée the spread finely or slightly coarser with lentil pieces. The spread will keep in the refrigerator for up to a week.

Facebook Comments

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.

Sour beans with spaetzle

Violet potato dumplings deluxe