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Lentil and Zucchini Spread

  • 07.07.2006.
  • Moderate difficulty
  • 6
  • 90 min

A vegetable spread that should not be left only to vegetarians. Zucchini and lentils paired together are a genuine discovery even to the most serious cuisine explorers.

Ingredients

  • 100 g lentils
  • 500 g zucchini
  • 2 teaspoons Vegeta
  • 2 cloves garlic
  • 100 ml olive oil
  • 1 lemon
  • 1 string chives
  • salt
  • pepper

Preparation

  1. 1.
    Cook lentils in mildly salted water and drain.
  2. 2.
    Wash zucchinis, slice and simmer briefly in 2 tablespoons of olive oil. When almost done, mix in chopped garlic and cool down but leave warm.
  3. 3.
    Blend lentils and zucchini in electric blender and gradually, continuously stirring add olive oil and lemon juice. Finally mix in chopped chives, add salt and pepper.

Serving

Cold the spread down well and serve with toast and spicy cheese.

Advice

Add spices such as hot pepper or ginger to the spread, as desired.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 219 / 915 - -
Fat g 15,81 - -
Carbohydrates g 14,58 - -
Dietary fibre g 6,34 - -
Protein g 7,24 - -
Salt g 0,33 0 0
Vitamin A μg 462,99 12 9
Vitamin E mg 3,20 15 15
Vitamin C mg 37,56 50 42
Niacin mg 2,12 15 11
Potassium mg 571,91 15 15
Phosphorus mg 158,73 20 20
Magnesium mg 47,09 16 12

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)