Two posts ago, I shared the recipe for my Buttermilk Oat Bread and promised to publish the recipes for two accompanying spreads in the coming days. You’ll find the recipe for the first spread, Beetroot Spread, here. Below is the recipe for my second spread, one that goes perfectly with the autumn season: Pumpkin Lentil Spread.

The yellow lentils are rich in fiber, which keeps you feeling full; the lentils also give the spread an extra protein boost. Here’s the recipe:

Recipe: Pumpkin Lentil Spread

Rezept drucken
Rezept drucken
Prep Time 10 minutes
Cook Time
Passive Time
  • 150 g Hokkaido pumpkin
  • 1 small onion
  • 1 carrot ca. 120 g
  • 50 g yellow lentils
  • 2 tbsp olive oil*
  • 1 tbsp lemon juice
  • 1 tbsp curry poweder*
  • salt*
  • pepper*
  1. Preheat the oven to 175°C on the fan setting. Wash pumpkin, cut into slices, and remove seeds. Peel and chop onion and carrot. Drizzle with olive oil.
  2. Lay pumpkin, onion, and carrot out over a baking tray lined with baking paper, place on tray middle oven rack, and bake for 45 minutes.
  3. Boil lentils in 150 ml water for about 10 minutes.
  4. Add all ingredients to a high-speed blender and purée until smooth.



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Pumpkin Lentil Spread can be stored in the fridge for 3–5 days. Enjoy! :-)

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