From: Euan Bayliss
I found a curried lentil spread in The Bean Book by Rose Elliott.
It's dead simple - the whole book is really wonderful, mainly because
of its simplicity and lack of pretentiousness, although mine is
falling apart after many years of use.
Wash the lentils and cook them in the water until they're tender and
have absorbed all the water (20 - 30 mins), then mash them with a
- 4oz/125g split red lentils
- 1/2pt/200ml water
- 1 small onion, peeled and finely chopped
- 1oz/25g margarine (I sometimes use olive oil)
- 2tsp curry powder
Meanwhile, fry the onion in the butter/oil until it's tender and
add the curry powder, fry for another minute or two.
Blend in the lentil mixture, season and leave to cool.
I find that a little bit of tomato puree is nice in it too, and
it's good on sandwiches with sliced onion and tomato.