Search
  • Eat, Darling, Eat

Red Lentil Spread

Updated: Mar 30


(by Bex Brian)


4 c. chicken broth (preferably homemade, but if store-bought, bone broth adds complexity) I c. red lentils 1/4 c. lentilles du Puy, or French lentils 2 - 3 T. good butter curry powder to taste (preferably Jamaican rather than Madras)

1 - 2 t. tomato paste, optional salt white pepper Throw everything in a pot, bring to a boil, then turn down to simmer.

Cook, stirring often, until softened, about 20 minutes.

Serve as a side dish or on crusty bread with lashings of good butter.


Recent Posts

See All

Butternut Squash Soup

(by Eleanor May Blackburn) 2 - 3 T. olive or sunflower oil 1 large onion, chopped 1 medium butternut squash, peeled, seeded, and cubed 1 t. cumin 1 qt. vegetable stock salt and pepper to taste Heat oi

Tennessee Corn Pone

(by Dana Aber-Torres) (adapted from Laurel’s Kitchen, with Gwen Aber’s notes) 4 c. very juicy seasoned beans such as pinto or kidney beans (I think we probably used dried beans, but canned beans would

Spaghetti Bolognese

(by Esme Michaela) 1 – 2 T. olive oil 1 small onion, chopped 2 cloves garlic, chopped or crushed 1/2 red bell pepper, chopped big handful of chopped fresh herbs (mix of rosemary, oregano, basil, thyme