Ingredients
Scale
- 1 cup of red lentils
- 1 onion
- 2 cloves of garlic
- 2 cups of vegetable broth or water
- 1 tbsp apple cider vinegar
- 2 tbsp tomato puree
- 3 sun-dried tomatoes
- 1–2 tbsp nutritional yeast
- 2 tbsp maple syrup + more to serve
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper
- 1/2 tsp cumin
- 1/2 tsp red pepper flakes
- 1 tsp ground coriander
- 1 tsp turmeric
- 1/2 lemon, juice
- 1 tbsp white miso (optional)
- 1 tbsp of fresh chopped lovage (optional)
- 1 tbsp of fresh chopped dill (optional)
- salt, pepper
Instructions
- Mince garlic and chop onion. Add to a large bowl and sauté over medium heat for about 5 minutes or until onions turn brown. Stir frequently and add 1-2 tablespoons of water at a time to prevent sticking.
- Add lentils and vegetable broth and cook for 10-15 more minutes until lentils are soft and liquid is absorbed.
- Transfer cooked lentils to a food processor with the rest of the ingredients and process until smooth and well combined. Adjust seasoning if needed.
- Serve warm or cold with additional maple syrup and chopped dill. Enjoy!
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Spread and Dip
- Cuisine: Vegan