Lentil & coriander spread

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  • 3 CupsServings
  • 10 mPrep Time
  • 40 mCook Time
  • 50 mReady In



Print Recipe

How to Make Lentil & coriander spread Recipe?

Credit by: KingOfChef

Ingredients

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Nutrients

95 kj ENERGY
0.5g FAT TOTAL
1g FIBRE
1.5g PROTEIN
3.5g CARBS (TOTAL)




Steps to cook

  • Step 1

    Heat the oil in a medium saucepan over medium heat. Add the mustard seeds and cook for 30 seconds or until they begin to pop. Add the onion and garlic, and cook, stirring occasionally, for 8 minutes or until the onion is soft.

  • Step 2

    Add the coriander, cumin, turmeric, cinnamon and nutmeg, and cook, stirring, for 1 minute or until fragrant. Add the lentils, potato and stock, and bring to the boil over medium-high heat. Reduce heat to low and cook, covered, for 20 minutes. Remove lid and cook, stirring occasionally, for a further 10 minutes or until all of the liquid evaporates. Set aside to cool for 20 minutes.

  • Step 3

    Transfer the lentil mixture to the bowl of a food processor and process until a coarse paste forms. Taste and season with salt and pepper if necessary.

Tips & variations

  • You can keep this spread in an airtight container in the fridge for up to 1 week or freeze for up to 2 months. Thaw in the fridge overnight, then mix well.




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