As for butter versus margarine, I trust cows more than chemists. ~Joan Gussow

Red Lentil and Roasted Pepper Spread + Flatbread

This is a great spread to have on hand for lunches or quick meals. Will definitely make this again!


  • 1 cup cooked red lentils
  • 1 cup roasted red peppers (can use freshly roasted or from a jar)
  • 2 tbsp olive oil
  • 3 garlic cloves
  • Salt and pepper to taste


  1. Puree mixture in food processor. Serve cold or at room temperature. (If mixture is runny right out of food processor, it will thicken in the fridge.)

Cooked red lentils (they turn from red to yellow when cooked)

Ready to puree ingredients

Spread with toasted flatbread and fresh strawberries--quick meal!


One response

  1. Pingback: Recap of 5/9/2011 Menu « joyfulinthekitchengarden

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