Lentils and onions. What is there to actually write about? It's just that lentils are one of the most versatile legumes and usually they only need a little salt for seasoning. Of course you can make lentil curry with different spices, lentil loaf, lentil balls with tomato sauce, lentil patties and so on. But this simple lentil and onion spread is just so genius in its simplicity. It reminds me a quick version of this delicious lentil and vegetable pie, which has been a real hit for years in my kitchen.
So you just have to boil some lentils, pan-fry some onions and mix them all together with salt and tomato sauce. And you wouldn't believe how glorious it tastes. I also pan-roasted some Georgian bread (any other bread will work too) with a little bit of olive oil until crispy on both sides. Then I spread the lentils and onions onto the bread and topped everything with juicy iceberg lettuce and tomato salad. That salad was so great! I discovered that when I chop the iceberg and mix it with halved cherry tomatoes, salt, pepper, olive oil and white wine vinegar and then massage and squeeze everything with my hands, it will be a whole new level for me. That squeezing part makes everything so well combined and extra juicy and flavorful.
This spread is perfect for a quick weeknight dinner or for school or work lunch. You can also bring it to a barbecue with some quality bread of your choice and a bowl of fresh salad. Then you can roast the bread on the grill and serve it with this luscious spread and loads of salad. Super filling and absolutely delicious. I know I will bring it to lots of barbecues now :)
Preparation time: 10 minutes active, 20 minutes passive. 30 minutes total.
Serves: 4-6 people
- 1 cup / 200 g uncooked green or brown lentils
- 3 Tbsp oil
- 4 medium onions (2 cups / 250 g chopped)
- ½ tsp + ¾ tsp salt
- 3 Tbsp tomato sauce
- + some bread and fresh salad for serving, if you like
Boil the lentils for about 35 minutes until they are soft and start to get a tiny bit mushy. In the meantime, heat up some oil in a pan. Add chopped onions and half a teaspoon of salt. Cook for 10-15 minutes, until the onions are golden brown. Remove the heat and cover the pan with a lid, until the lentils are ready. Now drain the lentils and mix them with cooked onions, more salt and tomato sauce. Taste and add some salt, if needed. Serve with crispy roasted bread and fresh salad if you like.
Tip: this spread is also fabulous in wraps or as a protein-rich side with potatoes, rice or any other grain or vegetable dish.