Roasted Squash & Red Lentil Spread

2 3/4 cups (564 g) roasted butternut squash cubes (about 1 inch [2.5 cm]) lightly packed  1 cup (192 g) dry red lentils (cooked in 4 cups water for 20 minutes or until mushy, well drained)  
1 tablespoon (6 g) garam masala  
1/4 cup (64 g) tahini  
1 clove garlic grated  
1 tablespoon (7 g) granulated onion  
1 teaspoon ground coriander  
1/2 teaspoon cayenne pepper, to taste  
1 teaspoon paprika  
1 teaspoon fine sea salt  
3/4 cup (180 ml) unsweetened nondairy milk, or suppress/reduce amount of salt and use vegetable broth instead  

Combine all ingredients (but for the milk or broth) in a food processor or blender. Process or blend until smooth.   Add milk or broth as needed, depending on the thinness/thickness you’re looking for. Enjoy warm, at room temperature, or cold, depending on use.   Yield: About 4 cups (1 kg)

The Complete Guide to Vegan Food Substitutions by Celine Steen and Joni Newman


This entry was published on January 6, 2013 at 7:52 pm. It’s filed under Random, Side dishes, Snacks, Starters and tagged , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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