I love hummus enough to have it for breakfast on toast on a regular basis. However, if I have my Slimming World hat on, I have to admit that there’s a lot of oil included in every mouthful. As I’m from County Durham there’s a familiar lower fat alternative – pease pudding, but that involves soaking yellow split peas and then simmering them for a couple of hours. I don’t always have the time or inclination. This is my quick alternative – lentil paste.
This is the basic recipe to make about 600ml of spread. It is endlessly adaptable. You can spice it up or go mediterranean with it. It’s great on its own or in a sandwich. If you find you have too much, it will form the basis for a lentil curry. And it’s not only low-fat, it’s no-fat.
150g split red lentils
1 clove garlic, crushed
500ml vegetable stock
1 tbsp tomato puree
1/4 tsp thyme
Put all the ingredients into a saucepan, cover and bring to a simmer.
Skim off the scum and let it simmer for 20-30 minutes until the lentils are cooked and soft.
Stir with a spoon until you have a smooth paste.
Season with salt and pepper.
Put into a container to cool.
This should be a fairly loose mixture when hot. It will stiffen up when cold to a spreadable paste. If it goes too solid, stir in a little boiling water. You’re relying on the water in the mixture to keep it moist as it has no oil.
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