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:


  1. 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.
  2. 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.
  3. 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.