Lentil Spread with Roasted Walnuts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 ml vegetable stock
- 100 g lentils (Pardina lentils)
- 2 potato (s)
- 2 teaspoons curry powder, spicy
- 0.5 teaspoon ½ turmeric
- 1 teaspoon cayenne pepper
- 1 apple
- 0.5 ½ onion (s)
- 1 clove garlic
- 5 tablespoon walnuts, ground
- 3 tablespoon oil (sunflower oil)
- 2 tablespoon cashew nuts (cashew butter)
- possibly salt
Print Recipe
Pin Recipe Instructions
- Bring the vegetable stock to the boil, cook lentils, diced potatoes, curry (roasted curry tastes best), turmeric, cayenne, diced apple, onion and garlic in it for a good 25 minutes or until the lentils are soft.
- In the meantime, roast the walnuts in a pan without fat. Strain the vegetables after cooking. Put everything together in the puree machine, add the oil and strain. Then taste it and see if the salt is missing (depends on the broth). If so, add salt.
- Stir the cashew butter into the still hot puree. If you have, you can roast and stir in a few more walnuts or cashews, or put them on top for decoration.
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