50g red lentils
6 sun-dried tomatos
1 tsp oil
150ml vegetable soup
1 tbs tomato paste
1/2 tsp cayenne pepper
1 tbs herbs like oregano and basil
1 tbs chili
1/2 TL paprika spice
Wash red lentils, cut up fresh and sun-dried tomatos into small pieces.
Peel, cut into cubes and sear the onion. Add tomatos and red lentils, deglaze with vegetable soup.
Cook it for 10 minutes.
and purée the vegetables creamy.
You can keep the spread for 5 days in the fridge.