Sweet and sour black lentil spread.

2 smashed cloves of garlic
50g vegan butter (e.g. Alsan)
2 tbsp sugar
Melt butter, add garlic and sugar and fry til slightly golden, then
add 150g black lentils, stir well, add water til the lentils are
covered. 

Add veggie broth, dash of cumin, herbes de provence, pepper,
3 fresh leaves of savage. Let simmer for a while, stir from
time to time and add some water. If the lentils are done let the water dissolve almost completely.

Add juice of half a lime and salt. Puree with a hendheld mixer til
you get a creamy spread.

The longer you cook the lentils the softer they get the creamier will be
your spread. Mine was a bit chunky but delicious, though.