Wednesday, 11 November 2009

Recipe: Red Lentil Spread

This makes a very simple, tasty spread to have on fresh crusty bread as a change from soft cheese or pate.

Ingredients - makes 1 medium size pot, which will keep in the fridge for several days.
1/2 cup red lentils, rinsed and drained
1 & 1/2 cups water
1 chicken stock cube
2 cloves of garlic
Salt and pepper to season

Method - 
In a pan bring the 1 & 1/2 cups of water and chicken stock cube to the boil.

Add the red lentils and simmer for around 30 mins until the lentils become soft.  Keep an eye on the water level and top up if required so as not to boil dry and burn.

Put the cooked lentils in a food processor, there should be very little water left after cooking so this can go in the food processor as well.

Add 2 cloves of garlic, season with salt and pepper and blend until smooth.  

Taste and adjust seasoning to taste.

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