I just came back from London, where I spent four awesome days with super yummy vegan food. :-) London does not only offer tons of sightseeing attractions but it also has really great restaurants for vegans and vegetarians. I still want to write a separate article about our weekend trip to London and the vegan options in England’s capital, so I’m not going to say much more, but let me tell you the food we had was just amazing!! :-) We had dinner at several exclusively vegan and vegetarian restaurants, but it’s also pretty easy to find vegan food all over the city!
Yesterday was not only my first day back home but also the first day of the new semester at university, so we only had a quick dinner, which consisted of red lentil and sweet potato spread with whole wheat bread, cucumber, tomato, radish, and cress. I really like this spread as it doesn’t require much time and is very high in nutrition. In the last couple of years, lentils have become a staple in my diet mostly because they’re such a good source of protein and pretty yummy at the same time. After a long and tiring day I’m sometimes just not in the mood to spend a lot of time in the kitchen, so this quick and easy lentil spread was just perfect and we still had some time to go for an evening walk and enjoy the great weather! :-)
The recipe actually couldn’t be easier. Just cook the red lentils and the sweet potato in the same pot until they’re soft, then put them in a food processor with garlic, lemon juice, and some spices (I used curry, cumin, cilantro, and turmeric) and you got a delicious and healthy spread. If you like you can also add a pinch of red pepper flakes. The red lentil and sweet potato spread can be stored in the fridge for several days. Just make sure you put it in an airtight container. I also like eating it as a dip with fresh veggies.
Red Lentil and Sweet Potato Spread
- 1 cup red lentils
- 1 sweet potato
- 1 teaspoon curry
- 1/2 teaspoon turmeric
- 1 pinch cilantro
- 1 pinch cumin
- 1 pinch red pepper flakes
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- Cook the red lentils according to the instructions on the package. Peel the sweet potato and cut it into small cubes. Add the sweet potato cubes to the red lentils so they are both ready at the same time. The sweet potato cubes are supposed to be very soft (about 10 minutes).
- Drain the lentils and the sweet potato and transfer them into a food processor. Add the garlic, lemon juice, and the spices and process until smooth.
- Serve with whole wheat bread, tomato, cucumber, radish, and cress. Store the spread in an airtight container in the fridge.