Lentil spread with curry on Mestemacher Organic SPELT BREAD
Photo credit: Mestemacher
Preparation: 30 minutes
Preparation: 10 minutes
Total: 40 minutes
Ingredients for 1 jar of spread:
For the spread:
- 100 g yellow lentils
- 1 onion, coarsely diced
- 1/2 mango
- 2 tbsp. olive oil
- 1 tbsp. curry powder
- 1/2 tsp. turmeric
- sea salt and freshly-ground pepper
For the sandwiches:
- 2 slices of Mestemacher Organic Rye & Spelt Bread
- cress for garnishing
- finely-chopped parsley for garnishing
- edible flowers for garnishing
Preparation:
- Place the lentils in a pot and cover with 350 ml of water. Bring to the boil, boil for around 2-3 minutes and cook over a medium heat for another 15-20 minutes.
- Drain the cooked lentils in a sieve, rinse with cold water and allow to drip off well. Place in a food processor with all the other ingredients and process to a creamy mixture. Season to taste with salt and pepper, pour into a jar to store and chill.
- Spread the bread with the spread and garnish with cress, parsley and flowers.
Tip: The spread will remain fresh in the fridge for approx. 1 week.
