Curry lentil spread

    Curry lentil spread

    Recipe photo: Curry lentil spread
    1

    Curry lentil spread

    (49)
    30min


    48 people made this

    About this recipe: Lentils are blended until smooth with curry-scented spices like cumin, garlic and cayenne pepper. It's great served with naan or toasted pitta triangles.

    Ingredients
    Serves: 16 

    • 175g (6 oz) red lentils
    • 1 onion, chopped
    • 600ml (1 pint) water
    • 1 dessertspoon curry powder
    • 1 teaspoon cumin seeds
    • 3/4 teaspoon cayenne pepper
    • 1 tablespoon olive oil
    • 2 cloves crushed garlic

    Method
    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. In a medium saucepan combine the lentils, onion and water. Cover and bring to the boil. Reduce heat to low and simmer for 25 minutes or until lentils are soft. Purée lentils in a food processor or blender.
    2. Toast curry powder and cumin seeds in a small frying pan over medium heat until fragrant. Add cayenne, oil and garlic. Cook and stir 1 minute.
    3. Stir spice mixture into lentils and serve.
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    Reviews & ratings
    Average global rating:
    (49)

    Reviews in English (43)

    by
    15

    i replaced the curry with coriander and it came out smelling and tasting fantastic! i make this all the time.  -  13 Mar 2006  (Review from Allrecipes US | Canada)

    by
    14

    YUM! We like things spicy so I used 1 tsp each of hot and mild curry. I also added 1 tbsp of coriander seeds thanks to suggestions from the reviews AND, as also suggested, I did not use all the liquid or it definitely would have been too soupy. I put in my food processor and added the liquid a little at a time until I got a good, thick dip consistency. I think I ony used half of the reserved liquid. And I also added a little onion salt. It's a good recipe to play with and make your own but is it good? YES!  -  14 Feb 2007  (Review from Allrecipes US | Canada)

    by
    10

    This recipe was ok for me, although I altered it a little. I had had a leftover lentil salad that didn't go over real well with my boyfriend, so this was a great way to do something with the leftovers (plus it took less than 10 minutes to make). The mixture was a little thick for my blender, so I dribbled in some chicken stock to thin it out a little. I also added more cumin than the recipe called for because I love cumin so much, and I added a bit more garlic. My girlfriends loved it and so did I. I also got rid of the leftover lentil salad without having to throw it out and waste it!  -  29 Oct 2002  (Review from Allrecipes US | Canada)

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