Eggy Lentil-Spinach Spread
Do you want something different then your daily bread sandwich with cheese or meat? This healthy lentil-egg spread is easy to make and will last a few days in an air-free container!
Also perfect to give as an appetizer before dinner combined with home made sweet potato chips
Ingredients (2 bowls) :
300 g red lentils (cooked with salt & 1 bay leaf)
4 Hard boiled eggs
Roughly half a pack of spinach
4 tablespoons of greek yoghurt
1 big shallot
1 piece of garlic (crushed & finely cut)
Olive oil
3 teaspoons of curry powder
2-3 teaspoons of sriracha
1 spring onion, finely chopped
Black sesame seeds
Peper & salt
Directions:
Sauté the spinach in olive oil and let it cool down completely. Squeeze out all the liquid and cut in pieces.
Heat some olive oil in the same pan over a medium heat. Add the shallot & garlic, season with salt, and cook, stirring occasionally, until soft. Set aside to cool down.
Put the cooked red lentils, soft shallot & garlic, greek yoghurt, 1 tablespoon of olive oil, curry powder, sriracha and some pepper & salt in a blender. Mix until a smooth paste.
Cut the cooked eggs in chunks. Add the lentil mix & the spinach. Finish with black sesame seeds & spring onion.
Great on top of a sourdough toast finished with tomato & cilantro. Or try it with some baked & browned leek. But any herb or vegetable combines perfect with this spread, so be creative!
Nina Beckers
