Spiced red lentil spread on rye with cucumber

Ingredients

For 1 serving

• Red lentils50 g
• Rye bread1
• Cucumber80 g
• Cumin1 pinch
• Turmeric1 pinch
• Lemon juiceto taste
• Nutritional yeast5 g
• Spinach50 g
• Saltto taste

Contains: gluten,

Method

1. Rinse the red lentils until the water runs almost clear and put them in a small pan with just enough water to cover, the cumin and turmeric.
2. Bring to the boil and cook over medium-low heat for 15 minutes, stirring, until broken down and almost dry; add a splash of water if they stick.
3. Season with salt, add the lemon juice and nutritional yeast and blend with a stick blender until smooth.
4. Meanwhile, toast the rye bread for 2–3 minutes, until crisp; wash the spinach and cucumber and slice the cucumber thinly.
5. Spread the warm cream on the bread and top with the raw spinach and cucumber.