|Lentil tomato spread|
This lentil tomato spread is a simple and versatile dish. The spread is actually a thickened version of the soup.
The recipe is for a plain version which is quite tomatoey! You can reduce the amount of tomato paste if you prefer the soup to be more lentilly! I also prefer plain spread but you can ‘dress up’ by adding ham, sundried tomatoes, yogurt and so on.
The spread can be refrigerated for 2-3 days and perhaps frozen for much longer. I have never frozen these.
I like my spread to be a bit chunky, where you can actually see lentils. You can blend/blitz the mixture if you prefer a smoother consistency.
The recipe calls for addition of butter or olive oil. I prefer to stir in the butter or olive oil at the end so the flavour of the fat is more profound.
BTW, a quick search on the trusted Wikipedia revealed that lentil soup is mentioned in the Bible: In Genesis 25:34, Esau is prepared to give up his birthright for a pot of fragrant red lentil soup (a "mess of pottage") being cooked by his brother, Jacob.
- ½ cup lentils
- ¼ cup tomato puree
- 3 cloves garlic, crushed
- 1 teaspoon spices such as harissa, mixed spice
- Water (1 cup or more)
- 25 grams butter or olive oil
- Add all the ingredients to a pot, except for butter/olive oil
- Cook on medium low heat for about 1½ to 2 hours
- Stir occasionally and add more water if the mixture starts to dry up
- When done stir in the butter/olive oil and spread