Lentil & Sage Spread

Hi,

I start my blog with some yummi food.

I have a lot of cookbooks and for some good reason I will cook me trough one of my fave cookbook named "Orientalischer Küchenzauber" by Verena Zemm & Gesa Gunturu, translated so much like: " Oriental Kitchen Magic ".

Any question I will try to answer. I will translate that by my own.

I add as soon as possible my own photo and hope you like it.

The recipe intense red lentils & sage.

Lentils are high on fibre and have vitamins like: magnesium, iron, calcium, potassium, sodium, vitamin A, vitamin B1, vitamin B2, vitamin B6.

Red lentils overcook quickly to creamy porridge and it is golden brown.

You get them to buy peeled, they taste slightly sweet.

Brown and green lentils keep their shape long and mushy after prolonged boiling.

With the right spices to make it a great puree, and are ideal for stews.

Beluga lentils are just like puy lentils in the award-winning cuisine at home. The lenses are dark and small. Its uniqueness lies in the fact that they remain firmly in cooking and do not be mealy. They also have a fine chestnut flavor.

(Colorful variety (from left to right): brown lentils, yellow orient lentils, puy lentils, red lentils, beluga lentils)

Sage or Salvia has a high content of essential oils and comes in various species.

The real sage (S. officinalis) and the norml "kitchen" sage, will used as a cooking

spice and also used in medicine, such as herbal tea for sore throats.

(Kitchen Sage)

So finally here comes the recipe:

Lentil & Sage Spread

working time: 15-20 minutes
cooking time: 20 minutes

Ingredients  4 servings :

180 g red lentils
2 garlic cloves
1 small onion
500 ml vegetable stock
1/2 tsp fennel seeds

1/2 tsp cumin seeds

70 g of vegetable spreads
salt and pepper

also: a French baguette sliced
12 sage leaves

Preparation:1. Rinse lentils under cold water. Peel onion and garlic and chop finely.

Cover onions, lentils, garlic, with the broth and cook until soft about 20 minutes.

Stir from time to time.

2. Let the lentil cool and blend them or pass them through a sieve.

3. Grind fennel & cumin seeds with a mortar and stir with 2 tablespoons bread

spread into cold lentil puree.

4. Melt the remaining bread spread pan and fry the sage leaves crispy.

Toast the bread slices. Spread the lentil paste on the bread and garnish

with sage leaves.  

Actually very simple right?

Try it out and give me response. Or send me pictures!

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