We needed something filling with the Pumpkin Soup. Slice of bread goes well with soup, so some kind of spread was best. We didn’t have chick peas or tahini, so hummus was out of question. We did have sun dried tomatoes and lentils, and I whipped up this spread when the soup was boiling on the stove. The soup was light, but with rye bread and lentil spread it was a filling meal.
Lentil Spread with Sun Dried Tomatoes
4 dl lentils + water for cooking
1 red onion
1 big garlic clove
1 tsp lemon juice
5 tbsp sun dried tomato strips
3 tbsp oil from tomato jar
1 tsp dried parsley
1 tbsp balsamic vinegar
2 tbsp chopped fresh basil
Cook the lentils in boiling water until they are soft (10-15 minutes). Rince with cold water or let cool. Puré all the ingredients except basil with a blender. Add basil and stirr well.