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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Starters and Snacks
Contributed by Vegetarians and Vegans from around the world
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Curried Lentil Spread
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.

  • 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
  • salt/pepper
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 fork.

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.