400g Red Lentils (surprise ;))
3 Heaping tablespoons Sunflower Spread or Coconut butter
2 Heaping tbsp Nutritional Yeast
1 tbsp Pasta Sauce (or a few cherry tomatoes will do fine)
4 Large Cloves of Garlic
1/2 tsp Onion Powder
1/4 tsp Garlic Salt
1/4 tsp Chipotle Powder
1/8 tsp Black Pepper
Gluten free breadcrumbs, optional
Put the lentils in a pot with roughly twice their volume in water and boil for about 10 to 15 minutes, or until all the water in the pot has completely absorbed. Put them in a large bowl and add the sunflower spread & pasta sauce, mash. If needed, add in an extra 1/4 cup of warm water. Stir in all other ingredients except the GF bread crumbs. Divide into bowls and add the bread crumbs to top. Serves 2-3 as a main course, as a side dish would probably make 4-5 servings. The taste and texture is reminiscent of refried beans, but with a lot less fat :)
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