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Roasted Squash & Red Lentil Spread
2 3/4 cups (564 g) roasted butternut squash cubes (about 1 inch [2.5 cm]), lightly packed 1 cup (192 g) dry red lentils (cooked in 4 cups (940 ml) water for 20 minutes or until mushy, well drained) 1 tablespoon (6 g) garam masala 1/4 cup (64 g) tahini 1 clove garlic, grated 1 tablespoon (7 g) granulated onion 1 teaspoon ground coriander 1/2 teaspoon cayenne pepper, to taste 1 teaspoon paprika 1 teaspoon fine sea salt 3/4 cup (180 ml) unsweetened nondairy milk, or suppress/reduce amount of salt and use vegetable broth instead
Combine all ingredients (but for the milk or broth) in a food processor or blender. Process or blend until smooth.Add milk or broth as needed, depending on the thinness/thickness  you’re looking for. Enjoy warm, at room temperature, or cold, depending  on use.Yield: About 4 cups (1 kg)

Roasted Squash & Red Lentil Spread

2 3/4 cups (564 g) roasted butternut squash cubes (about 1 inch [2.5 cm]), lightly packed
1 cup (192 g) dry red lentils (cooked in 4 cups (940 ml) water for 20 minutes or until mushy, well drained)
1 tablespoon (6 g) garam masala
1/4 cup (64 g) tahini
1 clove garlic, grated
1 tablespoon (7 g) granulated onion
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper, to taste
1 teaspoon paprika
1 teaspoon fine sea salt
3/4 cup (180 ml) unsweetened nondairy milk, or suppress/reduce amount of salt and use vegetable broth instead

Combine all ingredients (but for the milk or broth) in a food processor or blender. Process or blend until smooth.
Add milk or broth as needed, depending on the thinness/thickness you’re looking for. Enjoy warm, at room temperature, or cold, depending on use.
Yield: About 4 cups (1 kg)

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    Roasted Squash & Red Lentil Spread 2 3/4 cups (564 g) roasted butternut squash cubes (about 1 inch [2.5 cm]), lightly...
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