We love this spread and we can only say: try it out!
When I made this lentil spread for the first time, my husband said: “Wow, that tastes really delicious, like Bolognese without meat”.
5 minutes later the spread was empty – excellent, because the spread only lasts a few days in the refrigerator anyway.
Let’s get to the simple recipe:
- 1 onion, small to medium-sized, cut in half
- 1 clove of garlic
- 10 grams olive oil
- 5-6 cherry tomatoes
- 5-6 sun-dried tomatoes
- ½ tsp pepper
- ½ tsp chili powder, optional
- 1 tbsp tomato paste
- 150 grams water
- 1-2 tsp vegetable stock
- 50 grams red lentils
Put the onion with the garlic in the mixing bowl, chop up 5 seconds/speed 5 and push down with the spatula.
Put the cherry tomatoes and the sun-dried tomatoes in the mixing bowl, chop 5 seconds/speed 5 and push down with the spatula.
Add tomato paste, pepper, chili powder and olive oil and sauté for 5 minutes/Varoma®/speed 1 (without mixing bowl lid, cooking basket insert as a splash guard).
Add the red lentils with the water and 1-2 teaspoons of vegetable stock, cook for 15 minutes/100°C/speed 1. After cooking (including mixing bowl lid), purée gradually increasing for 10 seconds/speed 5-9 and season to taste.
Then fill into a screw-top jar and store in the refrigerator.
We did not use any additional salt because our vegetable stock already contains salt. The spread only lasts a few days in the refrigerator.