for the spread

100	g	red lentils	rinse with cold water
180	ml	water
1	tsp	stock powder	bring water and stock to the boil, add the lentils and simmer until they are soft
			purée with a hand blender or potato masher, allow to cool
		butter	add butter to the lentil pulp until you get a smooth spreadable consistency
		curry powder, herbal sea salt, pepper, ground coriander	add to taste

Chef’s tips

If you would like your spread slightly fluffy, place the butter in a food processor and process until you get the desired consistency. The rest of the recipe stays the same.

The lentil spread can be prepared in advance and keeps well in the fridge for a few days.

If you would like to make a low-fat version, replace the butter with quark.