- Red lentils – 150 g
- Vegetable Stock – 300 ml
- Butter (vegetable fat e.g. coconut for the vegan option) – 2 Tablespoon
- A Dash of Soy Sauce
- Garlic – 1 Clove
Cook the lentils with vegetable stock until they are soft. Then add the butter and all the spices. This spread tastes just awesome with freshly baked quinoa bread (which you can find in a subsequent blog entry).
If you use black “Beluga” lentils instead of red lentils it looks like (vegetarian/vegan) caviar ;).