Instructions

• Rinse the 1 cup red lentils briefly under cold water, then place them in a medium saucepan with 2 cups water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, stirring frequently, until the lentils are very soft and most of the liquid is absorbed, about 15 minutes (add a splash more water if they begin to stick or dry out).
• Transfer the hot lentils to a medium mixing bowl. Add the ¼ cup cornmeal and mash together until the mixture is smooth and uniform in texture.
• Stir in 1 tablespoon ground cumin and ½ teaspoon cayenne pepper into the mashed lentils. Set the mixture aside.
• Finely dice the 1 medium yellow onion. In a small sauté pan over medium heat, warm 1 teaspoon olive oil. Add the diced onion and cook, stirring occasionally, until soft and just beginning to brown, about 6–7 minutes.
• Add ½ cup marinara sauce and 3 tablespoons sriracha (or to taste) to the sautéed onions. Simmer together for 2–3 minutes, until the flavors meld.
• Scrape the onion–sauce mixture into the bowl with the lentils and stir until fully combined.
• Allow the spread to cool slightly, then finely slice the 2 green onions and the leaves from the 4 hearty parsley stems. Fold the sliced green onions and parsley leaves into the spread.
• Season the spread with sea salt and ground black pepper to taste. Serve.