CURRIED LENTIL SPREAD

125 g red lentils
400 ml water
25 g butter/margarine
1 small onion, finely chopped
2 tablespoons curry powder
salt and freshly ground pepper to taste

Combine lentils and water in a saucepan, bring to a boil, reduce the heat and simmer for about 20 – 30 minutes or until the water is absorbed. Mash with a fork.
Melt the butter in a small saucepan, add the onion and fry for about 5 minutes or until soft.
Add the curry powder and fry another 2 minutes.
Blend or process the lentils and onion mixtures to make a smooth paste. Add salt and pepper.
Cool before serving. Bottle and keep in the fridge.
Use as a spread on bread instead of margarine.

Recipe and photo: Erica Cosijn