20 minutes
preparation
0 minutes
baking
0 minutes
resting time
You will need
Food processor
Ingredients for the red lentil spread
For 14 servings (700 g), 1 serving = 50 g (0 g sugar)
1 onion
1 clove of garlic
½ chilli pepper
250 g red lentils
2 tbsp olive oil
350 ml water
5 g vegetable stock powder
half a lime
some parsley
some cumin
salt
pepper
Preparation
Step 1:
Wash 250 g of red lentils. Finely dice 1 onion and 1 clove of garlic. Remove the seeds from the pepper and cut it into small pieces.
Step 2:
Heat 2 tbsp olive oil in a pot and fry the onion and diced garlic until golden. Add the washed lentils and fry briefly. Add the diced pepper to the pot. Mix 350 ml water and 5 g vegetable stock powder and add to the lentils. Cook for 15 minutes on a low heat with the lid on.
Step 3:
Squeeze out half a lime. Remove some parsley from the thick stems and chop finely.
Step 4:
Add the lime juice to the lentils and puree finely using a hand blender.
Step 5:
Fold in the parsley and season with cumin, salt and pepper.
Pour the lentil spread into a tightly sealed jar. The red lentil spread will keep for about a week in the fridge.
