Spreads are still underrated, even tho they are quick and also a great way to eat meals with full nutritional value. Today, we're making a red lentil and egg spread, which we can highly recommend.👌🏻
Nutrition (1 serving)
- 201 kcal
- 13 g carbohydrates
- 11 g fats
- 12 g protein
Per 4 portions
- 200 g red lentils
- 4 eggs
- 1 onion
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tsp dried coriander
- 1 tsp sweet paprika
- salt
- pepper
- parsley
Instructions
-
Rinse the red lentils under running water and cook them in a salted water according to the instructions. Usually it's about 15‑20 minutes, until it's tender. Drain and leave to cool off.
-
Meanwhile, boil the eggs in a large saucepan. Leave them to cool in cold water, peel them and dice them.
-
Heat olive oil in a pan over medium heat and add the chopped onion and garlic. Fry until golden brown, about 5 minutes. Add the dried coriander, paprika and fry for another minute.
-
Using a stick blender, blend the red lentils with the fried onion and garlic. You can add a little bit of water or olive oil to achieve the right consistency.
-
Transfer the mixture into a bowl, add the diced eggs, salt and pepper. Mix well.
-
Before serving, garnish the spread with some fresh herbs. Serve with rye bread or as a dip for crackers.
