Summary

Ingredients

• 150 g lentils, red
• 300 ml vegetable stock
• 1 onion (s)
• 150 g mano (s)
• 1 tablespoon curry powder
• 2 tablespoon oil (linseed oil)
• salt
• Pepper, freshly ground

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Instructions

1. Put the lentils and the vegetable stock in a saucepan and bring to the boil. Cover and simmer over medium heat for about 12 minutes (the liquid should be completely absorbed by the lentils). Let the lentils cool down completely, stirring occasionally. Then mash with a simple fork. Cut the onion into fine cubes. Cut the mango from the stone, peel and dice. Mix the lentils with the onion and mango cubes. Stir in linseed oil and curry powder. Season the lentil paste with salt and pepper as needed. Pour the paste into pretty, thoroughly cleaned screw-top jars. Close the jars tightly and refrigerate. Makes approx. 500 g. It can be kept for 3-4 days if chilled. Bread tip: wholemeal or multigrain bread Tip: Sprinkle the spread lentil paste with freshly chopped herbs (e.g. parsley).