Red lentil spread (vegan, gluten-free)
Autumn is upon us and this recipe is perfect for the season. It will beautifully support our digestion and thanks to the curry spices it will warm us up. According to traditional Chinese medicine, we will support the element EARTH, or our digestion (organs – stomach, pancreas and spleen).
Ingredients:
- 1/2 cup red lentils
- a piece of hokkaido pumpkin
- 5 cm of leek
- 1 bay leaf
- sea salt
- curry spices
- Arame seaweed
- olive oil
- microgreens – radish
- roasted pumpkin seeds
Procedure:
1. Fry the leeks in olive oil, cut into diagonal strips, sauté
2. Add salt, curry pepper, bay leaf
3. Add diced hokkaido squash, rinsed red lentils and Arame seaweed, cover with hot water and simmer until soft
4. Blend until smooth
5. Serve on sourdough bread with roasted pumpkin seeds and microgreens – radish
Tips and tricks:
- You can add almond butter, peanut butter or tahini to the spread
- Instead of hokkaido pumpkin we can use carrots or beets
Bon appetit!
If you like the recipes from The Passionate Cook, you can find more of her creations and workshops HERE.
You can also find a VIDEO RECIPE on Facebook (link) and Instagram (link).
