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VIDEO RECIPE: Lentil spread with pumpkin seeds

You have to try this lentil spread! It’s great on fresh sourdough bread, but also as a dip for veggies. The spread can be a great way to get this healthy legume into your little ones’ diet too. In fact, red lentils are one of the best vegetable sources of protein, containing up to 25g of protein per 100g. That’s why it’s often sought after by vegetarians, vegans, athletes and many others. It also contains significant amounts of iron, benefits hair and skin, aids digestion and is a great choice for weight loss!


– 120 g of red lentils
– 70 g of pumpkin seeds
– 10 dried tomatoes
– 1 teaspoon dried vegetables and herbs
– olive oil
– salt


Cook the red lentils with a teaspoon of dried vegetables or herbs. Soak the pumpkin seeds in water for at least two hours. Then just blend the lentils, pumpkin seeds and sun-dried tomatoes in a blender. Add olive oil for a better consistency and season with salt. Serve with bread and fresh vegetables.


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