Posted in Recipes

Vegan Gluten-free Avocado Lentil Spread!

This lunch time, I made this lovely vegan gluten-free spiced avocado lentil spread! Lately, I have craved healthy home-made spreads. And when you make it yourself, you know exactly what ingredients you put in it, right? I made the tasty spread, spread it onto a whole grain tortilla wrap & stuffed it with home-grown mixed salad leaves, grilled home-grown zucchini (yellow & green one’s) & raw red bell pepper strips! It was a delicious combination, if I say so myself! 😉

Check it out for yourself:

Join me!

And here the making of the wrap:

You can really taste the yummy creamy avocado, then hints of garam masala & you don’t even taste the lentils! ha!

Recipe: For a whole lot of spread!

Ingredients:

For the avocado-lentil spread

1 ripe avocado, flesh scooped out, big stone & peel removed

1 can of cooked, rinsed & well-drained brown lentils

3 cleaned spring onions, ends removed, cut up into rings

black pepper, about 25 grins

pink salt in a grinder, about 1/2 teaspoon

2 teaspoons of ground garam masala

4 tablespoons of a fruity extra virgin olive oil

For the wrap stuffing & wrap:

1 whole grain tortilla

2 big spoonfuls of your tasty spread

fresh mixed salad leaves, purslane, chives & chervil from the garden

grilled green & yellow courgettes

red bell pepper, fresh pieces

Method:

First, make your spread. Take food processor & place S-blade in. Add all ingredients for your spread into your food processor. This is the avocado, brown lentils, the cut up spring onions, garam masala, black pepper, pink salt & olive oil. Place fitted lid on & pulse until it all comes together. I love that you still see what is in the spread. Taste. Check seasoning. Add more black pepper or salt, if you want to. I like mine to be a bit chunky, like this:

You see, what I mean?

Then, prepare the wrap like it says on the package & stuff it! Place your hot wrap on a clean plate & build your stuffings! Smear 1 or 2 spoonfuls of spread all over the base of your wrap. See photo above! Then, place your mixed salad leaves on top. I topped mine with grilled yellow & green courgettes & some raw red bell pepper strips. Close your wrap carefully. Munch & be happy! 🙂 Repeat if you like!

Serving tip: This yummy spread I spread the next day on toasted rye sourdough bread & topped it with sliced red cherry tomatoes! Delightful! I ate 2 as a nice healthy breakfast! Yum! You see?

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