Lentil spread recipe

  • Serves 4
  • 2mins to prepare and 6mins to cook
  • 72 calories / serving
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Cook the lentils in boiling water until tender – about 25 minutes – then drain. Peel and finely chop the onion and garlic and add to a small non-stick frying pan with the oil. Stir over medium heat for a few minutes until thoroughly soft. Stir in the curry powder for a minute.

Put the onion mix (with any pan juices) in a blender bowl with the cooked lentils and seasoning, and puree until smooth. Stir in the balsamic vinegar and yogurt. Adjust seasoning as necessary. Transfer to a serving bowl, cover and put in the fridge for a few minutes to chill.

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  • Ingredients

  • 70g raw red split lentils
  • 1 small onion, about 100g
  • 2 cloves garlic
  • 1tbsp olive oil
  • 1tsp curry powder
  • salt
  • black pepper
  • 1tsp balsamic vinegar
  • 25g 0% fat Greek style yogurt
  • Energy 300kj 72kcal 4%
  • Fat 3g 4%
  • Saturates 0g 2%
  • Sugars 2g 2%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 8.2g Protein 3.5g Fibre 1.6g


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