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Lentil-Thyme-Spread

8 Servings

• 1 little tin of lentils
• 3–4 branches of fresh thyme
• crème fraiche as required
• 1 TBL estragon mustard
• 1 teaspoon top-quality (apple) balsamic vinegar
• 1 TBL top-quality olive oil1 pinch of chilli paste
• 1 peeled clove of garlic, finely chopped
• salt, pepper

To accompany a wine tasting or spread on grilled rye-ciabatta as starter.

1. Purée ca. ¼ of the lentils and the remaining ingredients using a hand-held blender.
2. Mix with the remaining lentils and season with salt and pepper, keep cool.
3. Tastes best on toasted or grilled rye-ciabatta.