Ingredients
- 15 ml oil
- ½ onion, chopped
- 2 garlic cloves, chopped
- 250 ml rinsed red lentils
- 7 ml curry powder
- 500 ml vegetable or chicken stock
- 15 ml nutritional yeast
- Salt and pepper
- 1 apple, diced
- 1 Lebanese cucumber, diced
- 10 ml olive oil
- 10 ml cider vinegar
- 6 slices St-Méthode Wholegrain Miche
- 125 ml Greek yoghurt
- Sprouts of your choice (radish or red cabbage)
Preparation
In a small saucepan, sauté the onion and garlic in the oil for 2 minutes. Add the lentils and curry, cook 1 minute.
Pour in the stock, bring to a boil. Reduce heat, cover and cook 15 minutes, stirring occasionally. Rest 5 minutes.
Add the nutritional yeast, season and let cool before refrigerating.
Mix the apple and cucumber with oil and vinegar. Season.
Toast the bread, spread with the lentil mixture. Add yoghurt, the apple-cucumber mix and sprouts.
Optional: Chickpea Spread
Blend chickpeas and garlic to desired texture. Add yoghurt, curry, nutritional yeast, salt and pepper. Spread on toasted bread as in the original version.
*Recipe courtesy of Isabelle Huot, Doctor of Nutrition
Quick option: Replace the lentil spread with beetroot hummus.