Red lentil spread with curd bread

The red lentil spread with quark bread is a simple, super tasty meal which I like to enjoy in the evening or often have on the go. The small slices offer to take it also as a short snack for in between. You can also use a different spread for variety, this one is very tasty for example. Or you can scroll a bit through my sauces, spreads and dips.

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Red lentil spread with curd bread

Red lentil spread with curd bread and various vegetables and chives. The perfect meal in the evening or in between.

Course bread and rolls, spread

Keyword Bread, oil-free, red lentils, salad, spread, tomatoes, Vegan, Vegetables

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 1 person

Ingredients

• 150 g red lenses
• 450 ml water
• a little turmeric powder, curry powder
• salt and pepper to taste
• other spices to taste
• 6 – 8 slices of curd bread or other bread
• red and yellow tomatoes
• some chives

Instructions

• Wash the lentils and then simmer with the water for about 12 minutes until tender.
• If there is still too much water in the pot with the lentils, strain it off. The mass should be rather thick than liquid.
• Using a hand blender, puree everything.
• Then season to taste with the spices.
• Let the spread stand for a while. It then thickens even more.
• Curd bread cut into slices. Or even other bread. According to taste and preference.
• Serve with tomatoes, chives or other vegetables.

Tip

Red or even yellow lentil spread tastes great on various types of bread, such as sourdough bread, potato bread or even on rolls. Supplemented with tomatoes, peppers or cucumbers, the meal is perfect. Instead of chives, try arugula salad. Tastes wonderfully aromatic. The red lentil spread with quark bread is a pure pleasure.

Interesting to know

My daily menu always includes different types of lentils or beans. My red lentil spread with curd bread is a variation.

Stuffed toasts

My toasts were topped with chickpea spread, mushrooms, peppers and tomatoes. Then toasted in the sandwich maker. The imagination knows no limits. It’s also very tasty with a white bean spread. By the way, the best toast bread is here.

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Stuffed toasts

Stuffed toasts are incredibly delicious. My version with a chickpea spread is simply brilliant.

Course main course

Keyword Bread, cucumbers, filled, oil-free, salad, spread, toast bread, Vegetables

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Total Time 38 minutes minutes

Servings 1 person

Ingredients

• 8 slices of toast bread
• mushroom from the jar
• 1 red bell pepper
• 2 – 3 tomatoes
• 1 half fresh cucumber optional
• 150 g chickpea spread or other spread
• Add cucumber slices and leaf salad optional

Instructions

• Baked toast cut into thin slices.
• Preheat the sandwich maker.
• Spread spread on each slice.
• Bell pepper and tomatoes wash, cut into small pieces and put on one half toast. Mushroom as well.
• Place the 2nd half toast slice on top of the 1st half.
• Place a sheet of baking paper in the sandwich maker. Place the double toast on top. Fold the other half of the baking paper over it.
• Close the lid of the sandwich maker and toast everything.
• Eat cucumber slices and leaf salad with it or toast with it.

Tip

You can also spread the toast slices with spiced tomato sauce. Whole cooked beans also work great as a filling.

Interesting to know

I really enjoy eating stuffed toasts in the evening to end the day.

Lentil curry spread

The lentil curry spread I eat very gladly on my bread. I often have it at the weekend, when I make freshly baked bread. In addition, I always have various raw vegetables. Lettuce, peppers, cucumbers, chives, sweet onions, tomatoes, arugula, lamb’s lettuce and much more.

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Lentil curry spread

Lentil curry spread with an extra touch of sweetness and spiciness. A real treat. Served with fresh cucumber and salad. Simply perfect.

Course main course, spread

Keyword Apple, Curry, do it yourself, Lentils, oil-free, parsley, spread, Vegan

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 1 person

Ingredients

• 150 g yellow lentils
• 1 apple, approx. 100 g
• 1 small onion
• 0,5 tsp curry powder
• 1 pinch of turmeric powder to taste
• salt and pepper to taste
• a little dried or fresh parsley
• 10 g potato flour
• water for cooking the lentils

Instructions

• Wash, core and chop the apple. Also the onion.
• Simmer both together with the lentils in the water for about 12 – 15 minutes until the lentils are soft. Everything should be well covered with water. Add water if necessary.
• After cooking, strain off excess water. Then puree everything with a blender.
• Stir in potato flour and bring to the boil briefly.
• Then stir in the spices and parsley.
• Season to taste.
• Allow spread to cool.
• Enjoy with onion, chives, cucumber and fresh sourdough bread.

Tip

Fresh onion, cucumber and chives can be chopped and mixed into the spread. In addition, it also tastes incredibly good as a change with red lentils.

Interesting to know

The spread is really simple and totally delicious.

Spicy spread

With it you are best advised for any bread and rolls. A spicy spread is just a super quick and delicious addition to so many cold dishes. Eat with pleasure more raw vegetables in addition. Check out the best at my breads by.

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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.

Course spread

Keyword Chickpeas, mountain lentils, oil-free, Spices, spicy, spread, tomato paste, Vegan

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 2 person

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.

Tips

Dried herbs belong in the spread, fresh herbs on the spread. For a change, use parsley and marjoram.

It is advisable to freeze the remaining spread in portions, so you always have a tasty spicy spread on hand.

Interesting to know

Homemade spread tastes really good. I know what’s in it and can change the ingredients to my taste.