A spreadable meze made by cooking red lentils with an onion and tomato-paste mixture, then seasoning with cumin and red pepper flakes. Balanced with lemon and served with bread, this hearty starter comes together quickly.
Sauté the onion in olive oil until softened. Add the tomato paste and cook for another one or two minutes.
Add the rinsed red lentils and water. Cook over low heat until the lentils are soft and have completely broken down.
Mash the cooked lentils with a spoon until smooth. Stir in the cumin, red pepper flakes and lemon juice.
Spread the mixture on a flat plate, drizzle with olive oil and serve with bread.
Important: Cook the lentils until the grains have completely broken down for a smooth spread; do not take them off the heat too soon. Keep the heat moderate when frying the tomato paste, as it can turn bitter if it burns. The spread can be kept in a sealed container in the refrigerator for 2–3 days.
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