Red Lentil Spread with Sunflower Seeds

Rinse the red lentils thoroughly in a sieve. Cook them in a pot with lightly salted water for about 10 minutes until soft. Then drain and let cool completely.

Meanwhile, toast the sunflower seeds in a dry pan until golden brown. Press the garlic and peel and finely grate the ginger. Finely dice the red onion.

Combine the cooled lentils with the toasted seeds (set aside a few for garnish), linseed oil, lemon juice, garlic, ginger, curry powder, and smoked paprika powder in a tall container. Season with pepper and salt. Blend everything with an immersion blender until a creamy mixture forms.