in Recipes

Vegan spread made from pulses

updated

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Ingredients for 1 servings:

  • 200 ml mountain lentils
  • 600 ml water
  • 220 g chickpeas (drained weight)
  • 255 g white beans (drained weight)
  • 1 onion(s), finely diced
  • some garlic spice
  • some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

vegan, healthy, delicious

First, add the lentils to the pot and the water. Cook the lentils for 40 minutes (or longer if they aren’t yet tender), adding water occasionally. In the meantime, chop the onion as finely as possible and drain the chickpea and bean water. Once the lentils are tender, add the onion, beans, and chickpeas to the pot. Simmer for a few minutes, then mash with a potato masher. Use a fork for a finer mash. Season with salt, pepper, and garlic seasoning, and enjoy on bread or on its own. Refrigerate to store.

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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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