vegetable spread

Ingredients for 3 servings:

• 4 carrots
• 1 bulb(s) of celery or kohlrabi
• 2 leeks, or one onion
• a few stalks of parsley
• 1 handful of sunflower seeds, or other seeds
• 1 tsp tomato paste
• 1 shot of white wine vinegar
• 1 dash of olive oil, or 2 tbsp pesto
• 1 handful of lentils, red, cooked
• n. B. spice(s) and herbs

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

prepared from cooked soup vegetables

Scoop the cooked vegetables out of the broth and drain well. Cook the lentils for about 8 minutes instead of 10, and drain them well at the end. Now put all the ingredients in a bowl and puree well. Then season with salt, pepper, paprika, chicken or steak seasoning, and/or curry powder. I also mixed in some herbs de Provence. I like well-seasoned foods. If you don’t like that, you might want to stick to salt and pepper. The ingredients are very versatile; you can also use cauliflower, broccoli, peas, etc. for the vegetable broth. However, as a vegetarian, I wouldn’t forgo the seeds due to their nutritional value and always use lentils or kidney beans for their consistency. I ended up filling three jam jars. The spread will keep in the refrigerator for about a week. Theoretically, you could also store it in Tupperware containers and freeze it. However, this isn’t necessary for us because I also bake fresh bread and a jar never lasts longer than 2 days.