Lentil and Herb Spread

Time

25 minutes

SErves

300 grams

Calories

743 kcal

Carbs

47g

Protein

12g

Fat

54g

Ingredients

For the spread

  • 100 g brown lentils – soak overnight in plenty of water
  • 300 ml vegetable stock
  • 100 ml olive oil, cold pressed
  • 1 tbsp apple syrup
  • 2 tbsp Tamari (soy sauce)
  • 1 sprig of rosemary
  • 2 tbsp marjoram leaves
  • 1 organic lemon
  • 1 tbsp nutritional yeast flakes
  • 1 pinch of nutmeg powder
  • Kala Namak (smoked salt)
  • Crystal salt and pepper from the mill
  • 2 tbsp chives, chopped

Instructions

Step 1

Drain the lentils over a sieve, rinse and drain briefly.

Then bring to the boil once in a saucepan with 300 ml vegetable stock, reduce the heat, and simmer the lentils for about 20 minutes until soft. Drain over a sieve.

In the meantime, pluck the rosemary and 2 tablespoons of mayo leaves;

Grate 1 tsp zest from the lemon;

Finely chop 2 tablespoons of chives.

Step 2

Finely puree the drained lentils with 100 ml olive oil, 1 tbsp apple syrup, 2 tbsp tamari, the plucked rosemary and marjoram, as well as 1 tsp lemon zest and 1 tbsp fine yeast flakes in a blender.

Season with 1 pinch of nutmeg, a little Kala Namak, salt and pepper.

Finely chop 2 tablespoons of chives and sprinkle the lentil spread with them;

Spread on a crispy slice of bread and enjoy.

Take a look at more lentil recipes below:

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