Red lentils and egg spread

30 min.

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.👌🏻

Shop ingredients

Organic Extra Virgin Olive Oil – 750 ml – cold-pressed, from Greek Laconia, from Athinolia and Koroneiki olives processed within a few hours of harvest

£14.99

Nutrition (1 serving) 1/4 of the spread without bread

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.