Lentil and Coriander Spread

Lentil and Coriander Spread

2 tsp vegetable oil
1 tsp brown mustard seeds
1 red onion, finely chopped
1 garlic clove, crushed
2 tsp ground turmeric
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
200 g (1 cup) brown lentils, rinsed, drained
1 small (about 125g) Desiree potatoes peeled, cut into 2cm pieces
250 ml (1 cup) vegetable stock
salt and freshly ground black pepper

1. Heat oil in a medium saucepan over med. heat. Add the mustard seed and cook for 30 seconds or until they begin to pop. Add the onion and garlic, and cook, stirring occasionally, For 8min. or until the onion is soft.
2. Add the coriander, cumin, turmeric, cinnamon and nutmeg, and cook, stirring, for 1 min. or until fragrant. Add the lentils, potato and stock, and bring to the boil over medium to high heat. Reduce heat to low and cook, covered, for 20 min. Remove lid and cook, stirring occasionally, for a further 10 min. or until all of the liquid evaporates. Set aside to cool for 20min.
3. Transfer the lentil mix to the bowl of a food processor and process until a coarse paste forms. Taste and season with salt and pepper if necessary.

Bread Suggestions: Roti or chapatti, wholemeal Lebanese bread, wholemeal pita pockets, wholemeal sourdough.

Great with: Ripe tomatoes, watercress, spring onion, grated carrot and avocado.

Makes: about 3 cups.

Keeps in airtight container in 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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