A spreadable meze made by cooking red lentils with an onion-and-paste mixture and spicing with cumin and red pepper flakes. Balanced with lemon, lentil paste is a hearty starter quickly prepared to enjoy with bread.
Sauté the onion in olive oil until softened, add the tomato paste and sauté for another minute or two.
Add the washed red lentils and water, then cook over low heat until the grains completely fall apart and soften.
Mash the cooked lentils with a spoon until you get a smooth paste consistency, then add cumin, red pepper flakes, and lemon juice and mix.
Spread the paste on a flat plate and serve alongside bread, drizzled with a thread of olive oil on top.
Important: Cooking the lentils until the grains are completely broken down is necessary for a smooth paste consistency — don't take them off the heat too early. Caution: Don't let the heat get too high while roasting the tomato paste, as burning it will add a bitter taste to the paste. The paste can be kept in a sealed container in the refrigerator for 2-3 days.
If you add a few drops of pomegranate molasses to the paste, you can add a light sweet-sour balance to the cumin flavor.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.