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Red Lentil Spread


(by Bex O'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.


(Read Punch-Drunk With Freedom, the story that accompanies this recipe.)

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