133kcal
3g
4g
4g
1g
3g
12g
68mg
- 200g / 7.05oz Carrots
- 100g / 3.53oz Yellow Lentils
- to taste Salt
- 10g / 0.35oz Ginger
- from 1 Orange Orange Juice
- 1/2 tsp Mild Curry Powder
- 1-2 tbsp Rapeseed Oil
- to taste ground Black Pepper
1. Clean, peel, and roughly dice 200g Carrots.
2. Add Carrots and 100g Yellow Lentils to a pot with 300ml salted water.
3. Cook covered over low heat for about 10 minutes until Carrots are soft. Drain excess water if needed.
4. Meanwhile, peel and finely chop 10g Ginger.
5. Combine Carrot-Lentil mixture with Ginger, juice from 1 Orange, 1/2 tsp Mild Curry Powder, and 1-2 tbsp Rapeseed Oil in a mixing cup. Puree with an immersion blender until smooth.
6. Season the spread with Salt and ground Black Pepper to taste.
7. Let the spread cool before serving.
11% of RDI
12% of RDI
4% of RDI
0% of RDI
0% of RDI
12% of RDI
65% of RDI
The spread can be stored in an airtight container in the refrigerator for 3-4 days. Optionally, add fresh thyme for more flavor.
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