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.)

Recent Posts

See All

(by Kate Klein) (adapted from the book Mother Rising) 1 c. golden raisins (I like to mix dried cherries in too) 1 c. butter, melted (can substitute coconut oil, if trying to avoid dairy) I t. vanilla

(by Alice Lowe) 1 lb. shrimp (Rock or Gulf shrimp preferred), peeled and deveined 2 T. butter 1 T. olive oil 3 cloves garlic, pressed or minced 1 T. lemon juice 2 T. white wine a few dashes of Tabasco

(by Vanessa Stirling) a pound or so of ground beef an onion if you have one; if not, chalk it up to experience Dice the onion and begin sautéing it in oil. After a few minutes it’ll become translucent