RECIPE BY MARLENA FROM @pia_mia_clean_food
This Red Lentil and Cashew Spread will make you fall in love with toasts again. It's perfect as a spread but also great as a dip for your favorite plant-based crackers and veggies!
INGREDIENTS
- SPREAD
- Red Lentils, 150 g
- Onion, 1
- Yellow Pepper, 1
- Cumin, 1/2 tsp
- Garlic, 1 clove
- Olive Oil, 2 tbsp
- Smoked Pepper Powder, 1 tsp
- Coriander Seeds, 1/2 tsp
- Salt & Pepper, to taste
- Cashew, 50 g
- Lemon Juice, 1 tsp
- TOPPINGS
- Pomegranate Seeds, 1/2 cup
- Cumin, 1/2 tsp
- Olive Oil, 1
- Coriander Seeds, 1/2 tsp
- Wholegrain Cracker
METHOD
- Cook the lentils as per usual.
- Wash and dice the yellow pepper, peel the onions and garlic and dice them too.
- Heat a lil bit oil on a pan and fry the peppers, onion and garlic with spices.
- Now put the boiled red lentils, fried vegetables, lemon juice and the cashew in your mixer.
- Puree the mass thoroughly on the middle stage until you get a creamy paste.
- Serve in your favourite Coconut Bowls and enjoy with crackers and fresh veggies.
Marlena is a recipe creator and food photographer based in Berlin. She describes herself as a rainbow food stylist. All her recipes are vibrant and inviting which inspires people to eat healthier plant-based meals.
Instagram: https://www.instagram.com/pia_mia_clean_food/
