Quinoa and lentil spread with olives and red pepper

Delicate and wonderfully nutritious, this spread will liven up your sandwiches, crackers or crudités.

- 1/2 cup quinoa, boiled according to instructions on the packaging
- 1/2 cup lentils, picked and washed
- 1 bay leaf
- 1 roasted red pepper
- a handful kalamata olives, pitted
- a handful green olives, pitted
- 1 garlic clove (optional but highly recommended)
- 1/2 cup panko breadcrumbs, toasted
- 2 Tablespoons white balsamic vinegar, or more, to taste
- 2 Tablespoons extra virgin olive oil
- salt and pepper, to taste

Cover the lentils with plenty of water, add the bay leaf and boil until tender. Discard bay leaf and drain lentils. In a blender, add the lentils, quinoa, red pepper, olives and garlic (if using). Season with salt, pepper, the vinegar and olive oil. Blitz until smooth, taste and adjust seasonings. Add the toasted breadcrumbs and give it another whirl, to combine. Enjoy!

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