Pink Lentil Puree or Spread

Those of you that have read my blog know that I have an addiction to impulse purchases at grocery stores. This problem tends to steer me towards the unknown, taunting the size of my pantry and refrigerator. A recent trip to the neighborhood Indian grocer is taking up 2 cubic feet of cabinet space I need to do something with, thus I give you pink lentil spread (if you like hummus this will soon be a favorite).

2 c pink lentils

1/4 c sesame seeds (white)

1/4 c sunflower oil

2 tsp cumin

2 cloves garlic

2 tsp rooster sauce

2 tsp salt

1 tsp pepper

1 tsp smoked paprika 

Dash of cinnamon

Boil lentils in 4 cups of water on medium heat until water has mostly evaporated. Remove from heat. Add the rest of the ingredients and blend with an immersion blender until smooth. Blend in 1/2-1 cup of water to create a purée or an additional 1/2 cup of oil for a spread. It can also be left as is however when blended lentils cool, they harden so if left as is it should be eaten while still warm.