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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.
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