Instructions
Follow the steps and taste along the way.
Prepare the onion
Peel and finely chop the onion. Heat the olive oil in a pot over medium heat and sauté the onion for 5 to 6 minutes, until softened and lightly golden around the edges.
Toast the spices
Add the tomato paste, ground cumin, and smoked paprika. Stir for about 30 seconds, until fragrant, taking care not to let the paprika brown.
Cook the lentils
Add the rinsed red lentils and pour in 400 ml of water. Season with salt and black pepper, then stir. Bring to a boil, reduce the heat, and simmer uncovered for 14 to 16 minutes, stirring occasionally. The lentils should be very soft, and most of the water should be absorbed.
Blend the spread
Remove the pot from the heat and let the mixture stand for 5 minutes. Blend with an immersion blender until thick and smooth; a few small pieces of onion are fine.
Finish with lemon
Stir in 15 ml of lemon juice. Taste; the spread should be mildly tart and adequately salted, with the smoked paprika in the background. Let it cool to lukewarm before serving.
