Red Lentil Spread with Ginger & Seeds

Rinse the red lentils thoroughly and cook them in salted water for about 10 minutes until soft. Then drain and let cool completely.

Toast the sunflower seeds in a dry pan until golden brown. Press the garlic, peel and finely grate the ginger. Squeeze the lemon juice.

Place lentils, a portion of the toasted seeds (reserve the rest for garnish), linseed oil, lemon juice, garlic, ginger, curry powder, smoked paprika, and pepper into a tall container. Puree finely with an immersion blender.