Published on September 20th, 2013 | by Peter

Lentil Paste Recipe

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Peter doing the business

A big favourite here at GRC, the secret recipe is no longer a secret!

Global Retreat Centre Lentil & Tomato Paste

Makes 1 jar

1 large mug of red lentils. (Wash and rinse in hot water until the water is clean) 1 heaped dessert spoon of tomato puree
1 heaped teaspoon of yeast extract
1 heaped teaspoon of Oregano

1 heaped teaspoon of Basil
1 heaped teaspoon of Mixed herbs Half a teaspoon of sugar
1 teaspoon of paprika
Pinch of hing (asafoetida)
A drop of soya sauce
Salt and pepper to taste

You can of course adjust the ingredients according to your own particular taste.

Method (7 steps to success)

1. Place all the ingredients into a saucepan with enough cold water to be about 3 to 4 cm above the mixture. Do not use too much water; you can always add extra if necessary as the mixture cooks.

2. Bring to the boil.

3. Simmer until all the water is absorbed and the lentils are cooked. Stir the mixture from time to time so that it doesn’t stick to the pan. Add more water if required.

4. Liquidise the mixture (a hand blender is the best tool to use for this) until it is all smooth like a paste.

5. Leave to cool

6. Add some olive oil and mix in. If the mixture is too dry add some boiling water. It should be a firm but soft paste that will spread easily on fresh bread.

7. When complete jar and refrigerate. It should last for 10 days in the fridge.


About the Author


is a resident of the global retreat centre for the last four years and is a practitioner of Rajayoga meditation since fifteen years. Peter is a jack of all trades lending his hand to most tasks at GRC. While he initially came in as a gardener, he has since helped out almost everywhere such as with the washing up and cooking. He is especially well renowned for his lentil paste and black eyed peas!

4 Responses to Lentil Paste Recipe

  1. Jolanta says:

    Very well and interestingly presented Peter remembering the vital peace ingredient.

  2. jenny smith says:

    Dear Peter
    Your wonderful recipe caught my eye and I am very keen to make it, as I’m sure it will taste yummy.
    Many thanks

    P’s if you have any more culinary secrets, please spill the beans!!!!excuse pun !!

    • Al says:

      Hi, sorry for the late reply!! Hope to get some more recipes up at some point, but as you can see, this project has been on the ‘back burner’!


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