Red lentil spread with ginger and sunflower seeds

Rinse the red lentils thoroughly under cold running water and boil them in salted water for about 10 minutes, until soft. After boiling, drain the water and let the lentils cool completely.

In a large bowl, add the cooked lentils, sunflower seeds (reserve a few for garnish), flaxseed oil, lemon juice, crushed garlic clove, and peeled ginger grated on a fine grater. Add curry powder, smoked paprika, and freshly ground black pepper.

Blending: Use an immersion blender to homogenize the mixture until you get a smooth paste. If you prefer a more rustic texture, you can leave a few whole pieces.