Vegan Red Lentils Cashew Bread Spread
Ingredients
- 150 g red lentils
- 1 onion
- 1 yellow pepper
- 1/2 tsp cumin
- 1 garlic clove
- 2 tablespoons olive oil
- 1 tsp smoked pepper powder
- 1/2 tsp coriander seeds
- salt and pepper
- 50g cashew
- 1 tablespoon of lemon juice
Toppings
- 1/2 cup pomegranate seeds
- 1/2 tsp cumin
- 1 tablespoon olive oil
- 1/2 tsp coriander seeds
- wholegrain cracker
Preparation
Cook the lentils as usual.
Wash and dice the yellow pepper, peel the onions and garlic and dice them too.
Heat a little oil in a pan and fry the peppers, onion, garlic, and spices.
Put the boiled red lentils, fried vegetables, lemon juice, and cashews in a mixer.
Puree the mixture thoroughly on medium speed until you get a creamy paste.
Remove the paste from the mixer and decorate it with all the topping ingredients.
Tips
The paste is perfect as a dip or spread.
Store it in a closed glass jar in the fridge for up to 4 days.
