I tried a lot of blended foods. Making my own nut butter, bean butter and so forth. I killed a couple of food processor and never really liked the outcome. Honestly it’s too much fuss for me and often there is a good quality product I can buy, like for nut butter that is finally not more expensive than my homemade version (not counting the dead processor;)). I like my recipes healthy, easy & not overly time-consuming. As a vegetarian I do need to keep an eye on my protein intake. This makes pulses really important especially in combination with a whole grain food where they really become a great source for protein. So this lentil breadspread is one of the very few blended recipes I kept from all my previous experiments.
1 cup of yellow lentils
olive oil or coconut oil
1 teaspoon of turmeric
1 red onion
1 teaspoon agave syrup
pepper & salt
1/2 handful of raisins
spices of your choice (chilli, rosemary…all optional)
Cut the onion and heat it with a little olive oil or neutral coconut oil. Add the agave syrup and slightly caramelize the onions. Add the lentils, 2 cups of water, turmeric (anti-inflamatory), salt & pepper and spices of your choice. Bring to a boil, then lower the heat for five minutes cover with a lid and turn the heat off. 10 minutes later your lentils are done. You should not have a lot of excess water in them since you want to turn this into a spread.
Use a blender or a food processor to mix. Season to taste. Since the onions are caramelized & there will be raisins, I like to make it a little spicy to go with the light sweetness. Serve with really nice homemade whole grain bread or as a dip.