Spicy spread
My spicy spread is a masterful combination of carefully selected ingredients that are harmoniously matched. It impresses with a balanced blend of herbs and spices and nutty mountain lentils.
Ingredients
- 100 g mountain Lentils
- 1 onion
- 50 g chickpeas cooked
- 50 g root parsley
- 60 g tomato paste
- 3 g smoked salt
- 5 g paprika powder noble sweet
- 1 g white pepper
- 10 g tapioca starch
- 2 tsp locust bean gum = 4 g
- 4 g basil dried
- Water as needed
Instructions
- Peel and chop the root parsley and onion.
- Put the lentils in a pot with water together with the root parsley and the finely chopped onion.
- Let the whole simmer for 30 minutes.
- Then pour off excess water.
- Put the mixture in a blender and blend until smooth. You can also use a puree stick. Add a little water if necessary. Mass should not be too soft.
- Pour the mixed mixture back into the pot.
- Stir in tomato paste.
- Mix tapioca starch with 10 ml cold water.
- Add tapioca starch as well as locust bean gum to the pot.
- Bring everything to a boil together.
- Stir in the basil and the spices.
- Season the whole thing to taste.