- 200 g of red lentils
- 600 ml of water
- 1⁄3 teaspoon of turmeric
- 1⁄3 teaspoon cumin
- ½ teaspoon of salt
- 1 tablespoon of oil
- Cook the lentils. Let it cool down.
- Put cooked lentils, turmeric, cumin, salt and oil in a blender. Mix until a smooth texture.
- Transfer the spread to a bowl and serve with carrot cracker meatballs and roasted spring vegetables.