Here in New Zealand, it isn’t too easy to find something vegan and gluten-free to put on your bread or to use for a dip. It’s a bit like in the 90s in Germany 😉
But the good thing about this: you can make your own and decide yourself what ingredients to use!
So I’ve tried a spicy curry version of a spread, using red split lentils as the main ingredient. Of course there are other flavours possible too. Feel free to add your own kind of flavour
For 2 small jars you’ll need:
1 cup red split lentils
1 1/2 cup water
1-2 garlic cloves
1 teaspoon cumin seeds
1 teaspoon curry powder
1 teaspoon turmeric
salt to taste
3 heaped tablespoon (60g) coconut oil
Soak the lentils with filtered water for about 8 hours. You can skip this step but I find them easier to digest that way.
Rinse the lentils and place them in a pot.
Add 1 1/2 cup water and bring to boil. Let simmer for a few minutes until soft. Place aside.
Peel and chop the garlic into fine slices.
Heat some of the coconut oil in a medium sized frying pan.
Add garlic and cumin and roast for a few minutes. Don’t let the garlic burn though.
Pour in the cooked lentils and add the other spices.
Bring to simmer and add the remaining coconut oil. Stir well until it is melted away.
Transfer to a blender or (better) blend with a stick blender.
This should fit into 2 smallish glass jars