LENTIL SPREAD WITH TOMAMI HOT INDIA

Hot India

vegan

spread & sandwich

medium

Daniela Sonntag

INGREDIENTS FOR 4 PERSONS

50 g red lentils
1 large carrot sliced
1 tbsp chopped onion
Approx. 150 ml hot water
1 tsp chopped ginger
1/2 tsp turmeric
1.5 tsp Baharat spice mix (optional)
1 tbsp TOMAMI Hot India (buy here)
1 tbsp peanut butter
1 tsp lemon juice
Salt + pepper
Black sesame seeds or paprika flakes for sprinkling

INSTRUCTIONS

Sauté the chopped onion, carrots and ginger in oil. Add the lentils and turmeric (and the Baharat spice mix, if using) and then add the hot water. Do not add salt yet, as this would prolong the cooking time of the lentils.
Cook over a low heat for about 15-20 minutes. Stir occasionally and add a little water, if necessary. The liquid should be completely absorbed by the lentils (this depends on when you remove the lid at the end of the cooking time.) Allow to cool down.

Add TOMAMI Hot India and peanut butter and puree. Season to taste with salt, pepper and lemon juice. Store in a cool place.

Stored in the refrigerator, the spread will keep for 3-4 days.