Since we’ve been vegan we are eating a lot of bread spreads. As the bought ones can be pretty expensive and always come packaged we decided to finally prepare more spreads on our own. Which actually is quickly done and offers you an opportunity to reuse the jars of the store bought spreads. In case you made too much spread you can exchange it with friends or give it away as a gift. For the recipe of this lentil spread with carrot you won’t need 30 minutes in preparation and save money and packaging.
Lentil Spread with Carrot
- 250 g red lentils
- 1 carrot
- 1 onion
- 1 garlic clove
- 1 cm ginger
- 1 tsp curry powder
- 100 g sunflower seeds
- 1 tsp salt
- 600 ml water
- 2 tbsp sunflower oil, alternatively coconut oil
- Cut onion, garlic ginger and carrot into small pieces.
- Heat the oil in a saucepan on medium temperature. Fry ginger, garlic, onion and curry. Add the rest of the ingredients.
- Let it cook for about 15 minutes on low temperature with lid on. Mix it with a blender and fill in jars.